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Honi soit qui mal y pe nse , 
Dufouc'est la recompense. G. G. 



PUBLISHED BY THE AUTHOR, 

Kossville, 0. 1844. 



T*9 



PREFACE- 

Generally, Authors make a long apology of the contents of their 
work; but we shall only refer to the index, which will show to o\., 
readers the importance and usefullness of our prescriptions. All that 
we have to recommend, is to try one or the other article, and to pay 
every attention attached to it 



INDEX- 

Part. I. 

General principle relating to wine Page 1. Strengthened, fabrica- 
ted wine and to correct greasy, brisk, tasteless, artificial red and sugar 
lead wine, page 2. To discolor red, correct sour, musty, greasy and 
tastless wine, page 3. Sulphured, new wine, and clarifing of wine, 
page 4. To clarify red wine, grape and artificial champaigne, page 5 
Artificial champaigne, muscat, malaga, burgundy, canary, hungarian 
page 6. Tokay, Italian and cap wine, general observation for fruit 
wine, currant, page 7. Three other sorts of currant and two sorts of 
goosberry wine 8. Another goosberry, strawberry, raspberry, peach 
cherry, orange, blackberry wine, page 9. Sweet, cherry, raspberry, 
strawberry, honey, sugar, birch and Dr. Susans febrifuge wine page 10 

PART. II. CIDER MAKING. 

Method to make and press it. page 11. to choose the apples, boiled 
and fine, strengthen cider, page, i % brisk, carbonated, sweet cider, 
cider wine with brandy, grapes and malaga raisins, page, 13. cider 
wine with sugar, honey, syrup, natural cider wine by frost, wholesome 
summer wine, cider as burgundy and with cherry bounce, page 14- 

PART III. BEER MAKING. 

To fine, renew, to correct sour, oily, flat, tasteless beer, to bottle, 
to give beer a rich flavor and to brew family ale, page 15. molasses, 
Aigar, champaigne and ginger beer, page 16- ginger, spruce, sugar, 
absinth and common table beer and mead, page 17. 

PART IV. STRONG LIQUORS. 

Artificial rum, page 18. artificial french, peach, cherry, cerawee, 
gin and to color liquors yellow and blue, page, 19. to color green & red, 
page 20- 

part v. — Cordials and ratafiat making. 

Sugar water, raspberry and cherry ratafiat page 20. cherry bo'unce, 
marascino, currant, aromatic oils cordials, general remark, anis- and 
rosoli of Danzig page 21. rosoli of Stetting, abtwater, angelica, alanf, 
calmus, cardamon page 22. carmelit' carminative, carawee, Christopher 
chocolate and cinnamon cordial, page 24. fennel, florentine; krambam, 
buli, mint, polish carawee, page 25. clove, orange, persico, 
quince, four fruii, celery juniperberr\, nut, page 25. silver, gold, per- 
fect love, barbatos, cacao, page 26, coffee, cedra, hunters, heart, cur- 
rasseau, rose, divine, Ljon^madias, king, page 27 .ospuedade, superior 
yalpa oordials &c. 

Part vi.--. -Bitters making, 

German, English, Italian, page 28. Berlin, Swiss, mint, French 
and stoughton bitters page, 29. 



ii Index 

Part vii.— Drinks for hotels &.c. 

Coffee, tea, milk punch, egg nogg, page 30. wine, french and app!e 
punch, julep, sorbet unci hippocras, page 31. nectar, bishop, pine apple; 
orange and french egg punch, page 32, burnt wine, egg, whipe and 
king punch and orgeat, page 33. fruit punch, lemonade & soda, page34. 

Part viit.— Syrup making. 

Plain, sassafras, sarsaparil'a, juniperherry, capillaire, althea,page 35 
vanilla, lemon, cherry, stawberry, raspberry, goosberry, peach, apple, 
pine appel and mulberry syiup, page 36. Rhubarb, cinnamon, clove, 
ginger, aromatic and almond syrup, page 37. 

Part IX. — Aromatic and table vinegar making. 

Expbnatton, to clarify, strengthen, give taste, discolor red vinegar, 
page 33. To enliven, concentrat, discover falsified, whiskey, wine, rot- 
ten apples & currant vinegar, page 39. Lemon, orange, clove, rose, ho- 
ney, table, live vinegar, page 40. Aromatic, camomilla, four-thieves 
and cosmetic vinegar for ladies, page 41. » 

Part X. — Parfumery and cosmetics. 

Remark, page 42' Aromatic, jasmin, admirable, amber, bergamote, 
cedrat, celine, page 43. curacas, basilicnm,oeii!ef, orange, rose, violet, 
cologne, lavender, sugar-lead, page 44-. melilot, may flower, perle, 
potpburi, hungarien, king, eau sans pareille, sun, vanilla Waters and 
virgin milk, page 45- to perfume a room, to perfunce candles, Berlin 
perfume, scent bottles, of Dr. Smelm's & Drommsdorf's . 
page 46 & 47- 

Part XI.— Hair pommade making. 

To purifie beef marrow, franchipane, jasmin, Jonquille, miJi fieurs^ 
page 47. musk, rose, potpouri, vanilla and violet pommade, page 48. 

Part XII. — Cosmetics. 

Wash water to move spots and hair in the face, page 48. to move 
warts, freckles, and essence of Naple, Page 49. wash water for red- 
ness of the face and to make a fair skin, virgin milk, Turc, Brasilan 
wash water, remedy to prevent the falfing out of the hair, to color hair 
brown, page 50. to color hair black, compound for bald heads, to make 
the hair grow, to move liver spots, page 51 Parisian red,, white, perle 
London white for the face, rose vinegar, page 52. to render lips red, 
white and to cure them when sore, powder to preserve the gum and 
teeth, antiscorbutic tincture, to move a bad smell from the mouth, p,53 

Part XIII. — Refined shaving soap. 

Aromatic and Persian soap powders, almond tablets, page 54. winsor, 
palm, ball, scented and liquid soap, page 55. to purify soap, page 56. 



Index 112 

Part XIV.- — Fabrication of common soap. 
To make lye, soap & venitian soap, page 56. Spanish, black, green 
and soda soap, to purify old tallow, soap for silk, potaloe wash water 
and sour soap, page 57, 

Part XV, — Candle making. 
To refine tallow, transparant candles, wicks, to keep candles from 
runing and to make green and english preservative candies, page 58. 
Part XVI. — Fabrication of tobacco- 
General instruction and to move bad taste in tobacco, page 59. to 
render it pleasant, to select, prepare Virginia stems, page 60. to dis- 
tinguish the different leaves,. Varinas cigars 1st 2d and 3d quality, 
Louisiana mix and canaster, swiscent and english canaster, page 61. 
artificial portorico 1st 2d 6f 3d quality, swiscent, superior, and pleasant 
pectoral smoking tobacco, page 62% fabricaton of cigars and snuff, p 63. 
sauce for st. ume.r 1st and 2d quality, violet, naturel morocco, page 64- 
marino, dutch, robiliaid or parisian and lonkosnuff, page 65. 
Part X.VU. — To make wafers and sealing wax. 
White, black, led, yellow, blue, violet, green wifers, page 66- sea- 
ling and wax candles, page 67- 

Part XVIII. — Chocolate making, page 67. 
PART XIX— VARNISH MAKING. 
Turpentine, lin oil and whice varnish for cards, maps, pictures, &c 
page 68. superior, copal with sandarac, for metals, brick wails, page 69, 
for hats, amber and melting of it, page 70. r or wagons, asphaltum and 
turpentine oil varnish for painting, page 71- gold, copal and amber 
varnish with turpentine oil, varnish for bones horn &c. copal with al- 
cohol, page 72. varnish with sealing wax, for wood furniture's, shellac 
for musical instruments &c, gold varnish for copper, tin and wood' 
work, page 73, ether, red copal, polishing wood work,- varnish for 
straw hats, baskets and plaster figures, page 75, to polish and color 
varnish, page 76. 

PART XX- OH, PAINTS FOR HOUSE WORK, WAGONERS, 
FURNITUTURE MAKERS &,C. 

Oil paint for grounding, bright red, rose, page 76. blue, white, black 
grey, violet, walnut, ehesnut, to dry oil colors, water colors, page 77. 

PART' XX [—GILDING AND SILVERING WOODWORK, 
PAPER, LEATHER, CLOTHS & TO SEPARATE SILVER 
AND GOLD FROJVffrOTHER METALS &c— See pa^-e 77. 
to page 79. 

PART XXII. AMALGAMATION OF METALS FOR THE 
USE OF WATCH MAKERS, JEWELLERS &c.— See page 79 to 
page 80. 



iv Index 

PART XXUL— GLAZIlNG FOR POTTERY, EARTHEN- 
WARE, &c. — See page 80. to 81. 

PART XXIV.— TO COLOR, POLISH, VARNISH, PETRIFY* 
GILD & SILVER WOOD WORK See, page 82. to page 83. 

PART XXV.— TO PREPARE CEMENT, MORTAR & FOR 
THE USE OF DIFFERENT OBJECTS See, page 84. to page 88. 

PART XXVI.— TANNING IN GENERAL. TO COLOR VAR- 
NISH & PAINT HIDES, page 89 to 92. 

PART XXVII-TO PREPARE & DYE HIDES WITH THE 
WOOL, HAIR, BPJSTES, FEATHERS, BONES, &c. See page 
92. to 94. 

PART xxvin— TO DYE WOOL, SILK, COTTON, &C. See 
page 94- to page 99. 

PART XXIX.— METHODS TO BLEACH, WASH, SCOUR 
WOOL, COTTON, LINEN AND TO MOVE SPOTS FROM 
CLOTHS, page 99. to page 103. 

Part XXX- SUNDRY & USEFUL RECEIPS FOR THE 
HOUSE KEEPER IN GENERALE, See page 103. to page 106. 

GENERAL METHOD OF GRAFTING, See page 106. to 108 

PART XXXI— TO CULTIVATE A PROFITABLE GAR- 
DEN. See page 109. to 112. 

ioPART XXXII. — To plant a profitable garden. See page 109 i 
page 112. 

PART, XXXIII— PROFITABLE INDUCEMENTS FOR FAR- 
MERS; to make bfet sug\r; to plant vines and to cultivate 

THE MULBERRY, SILK AND REALINC OFCQCOQNS. See page 115. to ll8. 
PART XXXIV,— TO MANEGE COWS AND TO MAKE GHE^SE 

and butter, See page 118. to page 120. 

Part xxxv — Veterinary in general. 

Manner to use ahorse, pregnancy, age, page 121. eyes of an old 
and a young horse, bad eyes, moon eyes, page 122. hooks, blind 
staggers, knuckler, stumbler, wood biter, riding and sadle horse, page 
123. collar horse, recommandation for a traveller, contagion, to fatten, 
bone spavin, page 124. blood spavin, stringhalt, narrow heels, ring- 
bone, sprains, page 125. scratches, mange, broken wind, chest founder 
lampas, page 126. founder, cholie, peritoni a, page 127- bots, strangles 
page 128- wind and watery fiercy, splint, spath, foot evil, strains, page 
129-wounds, bruises 5 farcy, pole evil, page J^0- glanders, colt dis- 
temper, big head, yellow water, jaundice, page 131 knot, or swelling! 
lockjaw, belly ache, head pleuresy, gravel, page 132. Strangles, dia- 
betes, staggers, surfeit, sore tongue, loss of appetite, page 133. diar- 
hoea, mouth epidemie, epilepsie, and to color a horse black, page 134 
diseases most common to catlc and sheep, page 134 & 135- 



WINE MAKING 



Chapter I. 

'Containing the making of all sorts op liquids; to distin- 
guish THE NATURAL FROM THE ARTIFICIAL WlNE ; TO MAKE 

Wines, to manage Cider in evert respect, to make all 
sorts of beer, strong liquors, cordials, ratafias, bit- 
ters FOR HOTELS, SYRUPS, VINEGAR, &C. 

Part I, 

GENERAL PRINCIPLE RELATING TO WINE. 

Any fruit juice which contains a great deal of sugar can be trans- 
formed into Wine; as the juice of raisins, apples, pears, goosberries, 
currants, &c. The juice of raisins, which grow in warm climates, 
contains more saccharine matter and is less subject to undergo a 
complete fermentation than those which grow in a more temperate 
climate, as France and Germany ; but the latter, will always con- 
tain more tartaric, malic and citric acid, and is consequently more or 
less sourish. 

The juice of any fruit containing sugar parts will ferment as 
soon as it is put in contact with the atmosphere. The oxigen gas 
dissolves and annihilates the ferment, combines with the carbonic 
gas, destroys the sugar parts and produces alcoholic matter inter- 
mixed with carbonic gas, water parts and other substances of more 
or less quantity, which makes wines of different kinds and 
quality. 

There is not an article in commerce which is more falsified than 
A— 1 



2 Wine Making. 

i 

wine; it is therefore a matter of importance to expose the process 
to ascertain the reality of natural and artificial wine. 

Wine which is strengthened with Alcohol — This wine gains 
strength, but is unwholsome, produces head-ache and other disor- 
ders. — When this sort of wine is distilled, the alcoholic part will 
run off at first, and the watery part will remain. The contrary is 
observed if the wine is natural, the watery part will evaporate first, 
and the alcoholic part remain. 

To ascertain manufactured Sweet Wine.- — This is done by 
a dissolution of corrosive sublimate, to the proportion of three 
grains to an ounce of water ; then to be dropped into a glass full 
of the wine. Should it remain clear, it is then certain, that the 
wine is natural, but it is essential to observe that this wine 
ghall not be used, as it is violently poisoned. 

To correct greasy Wine with allum, sugar, and the white of 
eggs. — This is very often practised by the wine merchants; but 
this wine will produce costiveness and other evils, as it contains a 
great deal of allum.— To ascertain this fact, it is only necessary to 
dissolve one part of potash into three parts of water, to mix it 
with the wine, and the allum will soon precipitate in a white sub- 
stance on the bottom of the ban el. 

To discover wine ivhich is rendered brisk and tasteful by 
art. — The falsification of this kind of wine may be discovered by 
evaporating a glass full or two of it in a small copper kettle, when 
at last the fire is continued, the salt will remain and sprinkle up. 

To discover artificial Red Wine. — The coloring of red wine 
is generally done by the use of blackberries and other colored 
fruits, sandal wood, fernambuk, sumack, &c. A solution of pot- 
ash will color the natural red wine greenish, and if a little 
acid of any kind is added to it, it will assume its primitive color; 
but if the wine is colored with the aforesaid substances, it will ex- 
hibit no change. 

To Discover Artificial Wine with Sugar Lead. — This is the 
most dangerous preparation that cupidity ever invented. This wine 
is generally very pleasant, has a brisk and sweetish taste, but is a re- 
al poison if it is frequently and abundantly used. I think it there- 
fore very proper to give the method how this artifice can be dis- 



Wine Making. 3 

covered: — Put in a small bottle, 2 drachms of Sulphuric Acid and 
even as much tartaric acid, and 1 pound of distilled water; let it 
stand for one hour, shaking it occasionally; then draw the clear oft', 
and mix it with the Wine. Should it assume a black color, it is 
then certain that it contains a solution of Sugar Lead. Red 
Wine must be previously discolored if this experiment should be 
employed. 

To Discolor Red Wine. — Mix one bottle of Red Wine with 
one bottle of sweet milk, filtrate it through fine broken coals, en- 
veloped in brown paper and put in a funnel, and the wine will 
run out clear. If some particles of coal are mixed with it, let it 
stand for a while, then draw the clear oft*. 

To correct Wine which has turned sour. — It is very often the 
case that Red and White Wine will turn sour, this comes either 
from want of strength, uncleanness of the barrels, or to have been 
situated in a warm place — to correct this inappropriate, take a quart 
of well pounded egg, craw-fish, or oyster shells ; mix it with a 
one or two ounces of potash, and put it into the barrel, stirrino- it 
thoroughly. But I should rather recommend to put to a half pipe 
7 or 8 pounds fine pounded and well burned charcoals, to roll the 
barrel for a quarter of an hour, and to repeat this operation twice 
more for two succeeding days, and then to let it rest undisturbed 
for ten or twelve days. Afterwards, the clear has to be racked oft* 
into another barrel which should be sulfured, and when filled to be 
well bunged. This operation will move all the acid and render 
the Wine to its primitive state. After the first racking, the same 
operation should be repeated 8 days afterwards and then to be 
bottled. 

To correct Musty Wine. — The Wine will get very often mus- 
ty when the barrels are not quite full. — The best way to correct 
it, is to rack the clear off into a smaller barrel; then to roast a half- 
pint of allspice and after it is roasted and cold, to wet it with a 
half tumbler full of alcohol, and then to put this preparation into 
the barrel. The Wine prepared in this manner will gain a very 
pleasant flavour and seldom turn sour. 

To correct Greasy Wine.— The White Wine is generally more 
subject to get'greasy than the red.— There are several methods to 



4 Wine Making. 

correct this inconvenient. The first and best is to procure a little 
instrument made of tin, about 18 inches long and 1 inch diameter; 
this instrument should be pierced all over with little holes, (the 
smaller the better) and the Wine has to be run through into anoth- 
er barrel. The second method is to dissolve a half pound of cream 
of tartar and as much sugar in a gallon of the same wine, to be 
boiied a few minutes, and when cold, to mix it with the wine, then 
to turn the barrel the bung side below, to let it stand a few days, to 
turn it again the bung, side up, then letitstand a few days more, and 
rack it off into another well sulfured barrel. The third method 
consists to dissolve one-half ounce of Izen-glass with a pint of the 
same wine and a handful of salt, to mix this solution with a quart 
of alcohol, and to put it into the barrel, which has to be rolled 
for one-fourth of an hour and. then left undisturbed. 

Wine which has contracted a bad taste. — Take one gallon of 
the wine, add half a gallon, of sweet milk of which the cream 
has been taken off, mix both well; add another quart of wine and 
beat it a few minutes; put it into a barrel and stir all thoroughly, 
and rack it off two weeks after. If this wine is not quite correc- 
ted from its bad taste and sourness, it has to be racked off again. 
Further the same means may be employed as it has been directed*, 
for the wine which has turned sour. 

To correct wine when too much sulphured. — Put a piece of 
tin in a linnen sack, then fill the sack with a pound of grated car- 
rots and hang it three or four days into the barrel, and the sulphur 
taste will be removed. 

To give new wine an old flavor — Have a sack made of linen,, 
put a piece of tin in the bottom and fill the sack with broken fil- 
berts mixed with a spoonful of lavender blossom. This sack may 
remain hanging into the barrel until the wine has taken the requi- 
red flavor. 

To clarify white wine. — Take one pound of fresh well wash- 
ed althea root, cut them fine, and soak them for 24 hours in a half 
gallon of water; boil it for a quarter of an hour, and when it has 
become cool, squeeze the juice through a cloth and add one-half 
ounce of pulverized chalk, and put it into the barrel, stirring it 
thoroughly; let it stand for a week and rack it off. *0r take one- 



Wine Making. 5 

half ounce finely cat Izen-glass, dissolve it in a quart of warm 
water and when entirely dissolved put it into a barrel, mix all well 
and rack it off eight days afterwards. 

To clarify red wine. — Beat the white of six eggs with one 
ounce of tartar and one quart of wine, put it into the barrel ; stir 
it thoroughly and rack it off ten days after. Or take two spoon- 
fulls of boiled rice, the white of an egg and one-half ounce burnt 
magnesia, mix all with one-half gallon of wine, put it into the 
barrel, stir it thoroughly, and without to interrupt the sediment, 
then rack it off ten days after. 

Method to make grape wine. — When the grapes are perfectly 
ripe, gather them, and press about six or eight bushels at once, and 
put the juice in open casks. The next day draw it into clean bar- 
rels, leave the bung hole open for three or four days, and when the 
fermentation is abated, bung it. In the beginning of March rack 
it off into another sweet and sulphured barrel. If the wine is in- 
tended to get old, it has to be racked off once more the next year. 
The lees which are found in the bottom of the barrel may be dis- 
tilled, and this will make the real cogniac brandy. There are 
many precautions to be observed in making and keeping good wine. 
The cellar should be clean, free from all rotten vegetables, salted 
fish, sour crout, cabbages, turnips, &c. The barrels should be pla- 
ced in rows upon sound pieces of wood, fixed about one foot a- 
bove the ground, distant one from the other about six inches and a- 
bout as much from the wall. 

Artificial champaigne ivine. — Put fifteen pounds of loaf su- 
gar, six sliced lemons, twelve pounds of mashed malaga raisins in- 
to a barrel of thirty-five gallons; fill it with good white wine, stir 
all thoroughly three or four times the first day, then put the bar- 
rel in a middling warm place, bore a vent hole and let it ferment, 
after the fermentation is over bung the barreLand let it stand three 
or four months; then rack the clear off and put it into strong and 
clean bottles; cork them well, secure them with iron wire, and 
wax them. 

Foaming champaigne wine — Take some clear grape juice com- 
ing just from the press, add the same quantity of old and strong 
te wine, put it into a sweet barrel, and let it stand until March ^ 



6 Wine Makikg* 

then rack tile clear off into clean bottles in which a small piece of 
rock candy and a few drops of essence of spruce, has to be put. 
Champaigne with pear juice. — Fill the barrel with this juice; 
let it ferment four or five days, fill the barrel again with good old 
white wine and bung it immediately;: rack it off six weeks after- 
wards and put it into strong well rinced bottles: be careful to use 
good corks, then wire and wax them. This wine will be deli- 
cious and equal to the best straw wine after it has got age. 

Artificial muscat wine. — Take 25 gallons of the artificial 
champaigne wine, three gallons teneriff wine, put it into a sweet 
barrel, then have a small bag filled with elder blossom and hang 
it for ten or twelve days into the barrel. 

Artificial malaga wine: — Take 25 gallons fresh grape juice; 
boil it for half an hour and skim it carefully; then add fifteen 
pounds of malaga raisins, six broken nutmegs and one ounce 
of tea; continue the boiling for a quarter of an hour longer; when 
it has got cool, put it into a sweet barrel which has been smoked; 
with broken nutmegs and alcohol: then add ten gallons of new- 
grape juice; rack it off after three or four months and bottle it. 

Artificial Burgundy wine. — Mix the white of ten eggs, one 
pound rock candy, two ounces hartshorn, one ounce burnt allum 
with half gallon french brandy and one gallon claret wine; beat 
it well, put it with twenty-five gallons claret wine, stir and mix it 
well, then bung the barrel; ten days afterwards rack it off into an- 
other sweet and sulphured barreL If one gallon more of french 
brandy and two pounds of rock candy are added to this wine, it 
will become equal to the best port wine. 

Canary wine. — To twenty-five gallons of best white wine, put 
ten pounds of loaf sugar and five pounds dried currants; when the 
sugar is dissolved stir all thoroughly, and put the barrel in a mid- 
dling warm place; after the fermentation is over, bung the barrel 
and rack the clear off three months afterwardsi 

Artificial Hungarian wine. — Put twelve pounds of mashed 
raisins, four pounds dried carrots and twelve pounds loaf sugar 
into a barrel of 35 gallons, then fill it with white wine; mix all 
well and roll the barrel a few minutes; let the bung hole open till 
the fermentation is nearly over, then shut it; thus let it stand for 



Wine Making. 7 

six months, then rack it off and bottle it This wine will gain 
wonderfully by age. 

Artificial Tokay wine. — Put ten pounds of loaf sugar and 
even as much raisins with 35 gallons good old white wine; stir it 
till the sugar is dissolved, add 25 drops sulphuric acid and one- 
half ounce of potash and mix it again. If it should ferment a lit- 
tle one or two weeks afterwards, it is- then necessary to add one- 
half gallon of french brandy in order to stop the fermentation. 
Rack it off after two months and bottle it. The bottles should be 
kept in the cellar and covered with sand. 

Artificial Italian wine. — Take ten gallons claret with fifteen 
gallons new pressed grape juice; add eight pounds of loaf sugar 
and one-half ounce of oak bark; stir it until the sugar is melted, 
and let it stand till March, then rack it off and bottle it. 

Artificial cap wine. — Boil ten gallons fresh pressed mulberry 
juice, add one-half pound alcan root, one pound fernambuck wood 
and one-half pound rock candy; skim it for an hour; when cool r 
pass it through a cloth and mix it with twenty-five gallons boiled 
and well skimmed fresh grape juice and one ounce of pulverized 
nut meg; then bung the barrel, and rack it off th^ee months af- 
terwards, when it has to be bottled. 



GENERAL OBSERVATION FOR FRUIT WINES. 

i^Ln making these sorts of wines it is essential to give them the 
taste and strength necessary to each sort of fruit juice of which 
the wine is made, and to observe a just proportion in their compo- 
sition. Wine is generally composed of six different matters, which 
are water, alcohol, tartar, sugar, color and a genial & peculiar flavour. 
The proportion of them vary, and produces different kinds of 
wines. 

Fruits which contain the most sugar parts should always be 
preferred and will make the best wine, if the ingredients which 
are put with them are well proportioned. 

Currant wine. — Take the juice of 12 bushels of red and 
ripe currants, let it stand one night, then put it over a seive and 



S Wine Making. 

let the thin part run through; mix ten pounds of sugar with it and 1 
let it ferment; after five or six days, put it into another barrel in 
which it has to remain for six months, and then to be bottled. 

Red currant wine. — Add to 12 gallons river water, the juice 
of three bushels of red currants, one gallon raspberries, twenty- 
five pounds brown sugar, four pounds red beets cut in slices, a half- 
pound of brown tartar, two pulverised nutmegs and one-half gal- 
lon brandy, then finish as it is mentioned inOthe preceding re- 
ceipt. This wine will be excellent when it is six months old. 

Another currant wine. — -Put 18 gallons rain or river water 
into a barrel, add three gallons boiling water, ten gallons strain- 
ed currant juice, twenty-five pounds of brown sugar; stir all well 
till the sugar is entirely dissolved, and let it ferment. When the 
fermentation is over, rack it off into a smaller barrel and add two 
gallons of the best claret wine and three quarts French brandy. 
This wine may be used in three months, but will gain wonderful- 
ly by age. 

Another currant wine.— -Take the strained juice of 16 gallons 
red and ripe currants, add as much rain or river water, thirty-five 
pounds of brown sugar, three-fourths of a pound brown tartar, 
two handfulls of lavender leaves; mix all well and let it ferment; 
when done, rack it into another sweet barrel, add 2 1-2 gallons of 
brandy and a half gallon alcohol. This wine may be used three 
months after it is racked off. If a little alspice or broken ginger 
root is added to it, the wine will become more exciting and brisk. 

Currant wine ivith Malaga raisins. — Do as it is-prescri 
for the red currant wine, but add five pounds mashed raisins andii# 
few pieces of cinnamon, two dozen cloves and a little mace. 

Goosberry wine. — Put 20 pounds goosberry juice with twenty 
gallons river water, four pounds of raspberries and even as much 
cherries, stir it thoroughly, and let it ferment; when the fermen- 
tation is over, rack it off, and add a gallon of French brandy. 

Another goosberry wine- — Put 20 gallons river or rain water, 
six gallons goosberry juice, eighteen pounds brown sugar and one- 
half pound tartar, into a barrel, stir all thoroughly till the sugar is 
dissolved, then add one-half gallon of alcohol. This wine has to 
be racked off like all the wines already prescribed. 



Wine Making. 9' 

Another goosberry wine. — When the goosberries are nearly 
ripe, mash them and pass the juice through a cloth; then take to 
every five gallons of juice fifteen pounds of loaf sugar and stir it 
until the sugar is entirely dissolved. The barrel should be filled 
to ease the discharge of the ferment. But this wine should not 
be racked off before six months. 

Strawberry wine. — Take six gallons river water, four gallons- 
white wine, five gallons strawberry juice, fourteen pounds sugar, 
a quarter of a pound of brown tartar, the rind of three lemons and 
three quarts French brandy;, mix all well and let it ferment; then, 
rack it off six months afterwards. ' 

Raspberry wine.— Take four gallons raspberry juice, five 
pounds sugar, the white of two beaten eggs; mix all well, boil it 
rapidly in a copper kettle and skim it, when cool, put it in an ear- 
then jug, adding two spoonfuls of yeast and mix it well. When, 
the fermentation has ceased, add three pints of cogniac brandy and ; 
keep it in the cellar. 

Peach wine. — Take 18 pounds of ripe peaches or apricots, cut 
them in two and take the stones out; make a layer in an earthen 
vessel, sprinkle thickly some fine sugar over it, repeat this several 
times, using three ounces of sugar to every pound of peaches; let 
it stand for six hours, then cook it until the peaches are nearfy 
melted, and when cool put the marmelade into an earthen pot, ad- 
ding three gallons of good white wine and two bottles of cogniac 
brandy: put it for one month in a cool place, then drain the clear 
off and bottle it. After six months this wine will be better than 
the best malaga wine. 

Cherry wins. — Put into a barrel 12 gallons of cherry juice, 18 
gallons river water, eighteen pounds sugar, four pounds mashed 
raisins, and let it ferment, then drain it off and add one gallon of 
alcohol. This wine will not be fit for use before it is one year old. 

Orange wine. — Dissolve 18 pounds of sugar in six gallons river 
water, then put the juice of sixty oranges and six lemons to it, 
add six spoonfuls of yeast; mix all well and let it ferment, after 
this, rack it off and add one-half gallon of peach brandy; let it 
stand for three months and bottle it. 

Blackberry wine. — Do as it is prescribed for the raspberry 



10 Cider Making. 

wine, but add the juice of four lemons, a few cloves, and a little 
alspice. 

Sweet cherry, raspberry and strawberry wine. — This is done 
as it is prescribed for the peach wine, it needs only two ounces 
more sugar to every pound of fruit. All these fruit wines will 
ameliorate in getting age. 

Hydromel or honey wine. — Dissolve 12 pounds of honey in 
nine gallons of river water, add a tumbler full of fresh yeast, mix 
it thoroughly and let it ferment. When it begins to get clear, add 
one gallon of alcohol and 35 drops tincture of iris; let it stand 
for six weeks, then rack it off once more, six months after- 
wards. If this wine will get two years old, it will then be as- 
good as the best Madeira wine. 

Sugar wine. — Instead of honey, take sugar or syrup, and do 
exactly as prescribed above. 

Birch or sugar-tree wine. — Boil thirty gallons of birch water 
for two hours- and skim it;, put it into a barrel, let it get cool; add 
four pounds of sugar and six pounds mashed raisins, let it ferment,, 
then rack it off and add one gallon of alcohol. This wine should 
not be used before it is one year old. 

Doctor Susac' s febrifuge wine. — Take one-half ounce Peru- 
vian bark, one-half ounce gentian root and camomile blossom;, 
put it into a jug and pour a bottle of good and old white wine' 
over it: thus let it stand three or four days, then filtrate it through 
a double flannel, and add three ounces of the best cogniac brandy. 
This composition was- generally used in. the army of Bonaparte 
and has proved in many circumstances as a preventive and anti- 
dote against intermittent fevers. The dose is from one to. two. 
spoonfuls three times a day. 

Part II. 

CIDER MAKING. 

While the cider is an article of great importance in the north- 
ern parts of the United States, and the western part of France, I 
shall enumerate the whole process generally used in both couatries- 



Cider Making. 11 

In America the farmers will make as much cider as they can, 
mixing all sorts of fruits, as half ripe, ripe, and rotten ones, &c. 
Very often they leave the apples on the ground for three or four 
weeks, then gather them as they are, rotten, half rotten and sound, 
no matter if they are surrounded with dirt or decomposed leaves; 
in this manner they are put under the press enveloped with straw 
which is very often moldy and dirty itself. This neglect will 
never make good cider, the taste and the essential principles of the 
apple juice will be spoiled and greatly decomposed by the mixture 
of the heterogeneous matters which enter in its substance. In this 
way they bring it to the market as soon as it is pressed and still 
sweet. But cider which is managed in this manner will never 
keep good a long while, and is only fit to make vinegar. I had 
many occasions to ascertain these facts, and am glad to give to the 
public by this observation a hint to be watchfull on that point. 

In Normandy, France, the proceedings are different; there, as 
soon as the apples begin to get ripe and fall, they are shaken 
down in a dry day, heaped up in a dry, clean and shaded place, 
where they remain for two or three weeks, and each sort of apple 
is put separately as much as possible. The farmers there, don't 
know any thing about mills; but instead of them, they use a stone 
roller, which is far preferable to mills, as it mashes the apples 
completely and does more work in one hour than a mill can do in 
three. The presses are nearly the same, but instead of using straw, 
they use a large strong box pierced all over with holes of the size 
of a half inch diameter; this box is fixed in the middle of the 
press stand, and supported on each corner upon small pieces of 
wood about half an inch thick in order to give a fair chance to the 
juice to run out. The mashed apples are put m this box and a 
cover fitting exactly the inside of the box laid upon it, and then 
pressed. The juice will run out completely, and nothing remains 
but a uniform and dry cake. 

Generally they press from twelve to eighteen bushels at once 
and select the same kinds of apples for every press, which produ- 
ces cider of different quality and under different names. 

This method of making cider is greatly preferable to the pro- 
cess generally used in North America, as it has many advantages: 



12 Cider Making. 

1st cleanness, 2nd sparing time, 3d gaining in quantity and quali- 
ty- 

When the cider is pressed, it is put in a large open cask for a- 
bout eighteen or twenty-four hours, till it forms some white cracks 
on the surface, then racked offinto sweet and well sulphured bar* 
rels. To every barrel of thirty-five or forty gallons it is the cus- 
tom to add one gallon of French brandy or a half gallon of alco- 
hol and then bung the barrel immediately. The alcohol will stop 
the further fermentation, and consequently all the carbonic gas will 
fee maintained, which will be a great addition to the quality of the 
cider. When it is thus fixed, it should be racked off two weeks 
afterwards and the same be repeated in the month of March; but 
in racking off select always a dry and clear day. 

Soft and early apples should never be used to make cider as they 
contain too much mucilage and very little alcoholic principles, but 
cider which is made of the latest and hardest fruit will always be 
found the best and prove to keep for years. 

Boiled cider will keep sweeter than the fermented, but it is not 
so wholsome, it hinders in many persons the digestion, and causes 
head-ache, without quenching the thirst. 

To fine cider. — After the cider has ceased to ferment, rack it off 
and put it into another barrel, then fine it by the same means as it 
is indicated for the wine fining. Some persons use the unslacked 
lime, but this method of fining should be rejected, as it alters the 
cider in precipitating too quickly the matters of which its substance 
and flavour is principally formed. Experience has taught me 
that the best way to fine cider is to use coals, as it has been pre- 
scribed for the wine. This method will never fail, if it is racked 
off two or three times, and has the advantage to prevent the sour* 
ing and to keep the original taste of the liquid. 

To maintain strength and move the apple taste hi cider. — 
Put a half pint of mustard seed and one ounce of broken ginger 
root in every barrel; then rack it off after three weeks, and add 
one gallon of rectified whiskey or a half gallon French brandy. In 
a few months the apple taste will be moved entirely, and the cider 
will keep brisk. 



Cider Making. 13 

To render cider brisk.— When the cider is clear, bottle it and 
put in every bottle a piece of rock candy, and a few drops of es- 
sence of spruce, then cork the bottles and wax them, and keep 
them in the, cellar. 

Carbonated bottled cider.— -Take the cider when it runs clear 
from the press, strain it through a flannel and put it immediately 
in strong and well rinced glazed stone bottles; add then two spoon- 
fuls of the best loaf sugar and three spoonfuls French brandy (do 
not fill entirely the bottles,) cork them well and secure them with 
wire or a string; then wax the opening all over and put them in 
the cellar. If this cider is chosen from a good kind of apples, it 
will be after six months as pleasant as the best champaigne, but a 
little deposit will be found in the bottom of the bottle. 

Sweet cider wine. — To every barrel of new pressed cider add 
sixteen pounds of white sugar, then boil and skim it and pass it 
through a seive; when cool, add a half pint of good yeast and 
let it ferment; then bung the cask and rack it offin March and add 
a half gallon of French brandy. 

Cider Wine with brandy. — To one barrel of new cider, (grape 
cider is the best) add three gallons of brandy or good old rectifi- 
ed whiskey, one-half pound of tartar and two pounds of mashed 
Malaga raisins; keeping the cask full while it is fermenting; then 
rack it off in January and repeat this operation in March, and let 
it get age before it is used. 

Cider Wine with grapes. — Mash six gallons of ripe grapes, 
put them into a barrel and add one-half pound of tartar and five 
pounds of brown sugar, then fill the barrel with new pressed ci- 
der and let it ferment; when this is over, rack it off into another 
sweet and sulphured barrel and add one gallon French or apple 
brandy; in March rack it off again. 

Cider Wine with Malaga raisins. — Mash six pounds of Ma- 
laga raisins, put them into a barrel with a half gallon of brandy, 
five pounds of sugar and a bottle of raspberry syrup, mix all well, 
and let it stand for one day, then fill the barrel with new cider. 
When the fermentation is over, rack it off and add 1 1-2 gallon 
French brandy. This will make most delicious wine and will 
gain wonderfully by age. 
A— 2 



H Cider Making. 

Cider Wine with sugar.- — To one barrel of new cider, add 15 
pounds brown sugar, 1-2 pound tartar and 4 pounds of currants; 
boil and skim it for one-half hour and pass it through a seive; when 
cool, add a pint of yeast mixing it well and let it completely fer- 
ment, then bung it; rack it off in march and add a half gallon 
French brandy. 

Natural Cider Wine byjrost. — Put the barrel in the yard, let 
it freeze about an inch thick; then rack the inside off, andjjut it 
into a smaller barrel, add 1 gallon of French brandy, 2 pounds of 
loaf sugar and a 1-4 of a pound tartar; rack it off in March and 
bottle it. This sort of wine may be used to make any sort of arti- 
ficial foreign wine. 

Cider Wine with honey. — To one barrel of new cider, add 2 
gallons of clear honey and 1-2 pound of tartar; after a few days a 
heavy fermentation will ensue; when this is about half over, add 
2 gallons of French brandy in order to stop further fermentation; 
then bung the barrel and rack it off in March. In getting age 
this wine will become equal to Madiera wine, but it has to be rack- 
ed twice every year. 

Cider Wine with syrups. — Take 12 gallons of cider wine by 
frost, add 1 bottle of raspberry, 1 bottle of strawberry, and 1 bot- 
tle of pine apple syrup; mix all well and bottle it. This wine i 8 
delicious and strengthening for convalescent persons. 

Wholesome Summer Wine.— Keep the apples in a room until 
March, then press them, and put the clear juice into a barrel with 
as much new grape wine of the preceding year, 4 bottles of straw- 
berry syrup and 1 gallon of the best cogniac brandy; rack it off in 
May and bottle it. This wine will take the taste of pine apples 
and bears the name of pine apple wine. 

Cider Wine as Burgundy.— Put 18 gallons of natural cider 
wine by frost, 18 gallons of good claret; add 1-2 gallon of cogniac 
brandy and 1-4 of a pound of brown tartar, mix all well and use it 
one mouth afterwards. 

Cider Wine mixed with cherry bounce.— Take 25 gallons of 
cider wine, add 10 gallons of old and clear cherry bounce; mix it 
well and use it one month afterwards. This wine will assume the 
taste of the Hungarian rottel wine. 



Beer Making 15 

Part III, 

BEER MAKING. 

As the brewing of Beer needs many costly aparatus and much 
experience to be well understood, we shall not enter into the des- 
cription of the proceeds of this art, but only expose our best 
methods to make family beer of every sort and which is in many 
instances preferable to badly brewed beer. 

To fine Beer. — Dissolve 1-2 ounce of izen glass in a quart of 
beer, put it into the barrel and stir it thoroughly — or boil 1 pound 
of hops with 1-2 pound of sugar in 2 gallons of water, let it get 
cool, then filtrate it through a coarse cloth and put a pint of it into 
every barrel. 

To renew Beer. — Mix some young beer with the old one, then 
shake the barrel a few minutes. 

To correct sour Beer. — Make a strong infusion of hops and add 
a little potash, put it into the barrel with two or three gallons of 
young beer. 

To correct oily Beer. — Take a handful bean flour and even as 
much salt, put both into the barrel and shake it. 

To correct fiat Beer. — Make a dough with brandy, wheat and 
bean flour, cut it in small pieces and put about a half pound of it 
into each barrel — or take 1 1-2 pound of pulverised oyster shells 
mixed with a little honey, and put it into the barrel. 

To bottle Beer. — Put in each bottle three or four drops of fresh 
yeast, a small piece of sugar and one clove. In twenty-four hours 
the beer will become extremely lively. The same may be done 
with a cask if a due proportion is observed with the above in- 
gredients. 

To give Beer a rich flavor. — Put a few sea biscuits into a bag 
of hops, and hang it into the cask. 

To correct tasteless Beer. — Put a tea spoonful of carbonate of 
soda into a quart of tart beer, and it will become more palatable. 

Family ale to brew. — For 18 gallons take 1 bushel malt, 2 
pounds of sugar, 1 pound and a half of hops, one-half an ounce 
of coriander seed and a little capsican, work it 3 or 4 times a day 



16 Beer Making. 

beating it well each time, when it begins to get clear add then a. 
handful of salt. 

Molasses Beer. — Take six gallons of river water, put even as, 
much boiling water to it, and add a gallon of molasses, three 
spoonfuls of yeast an,d six cloves. Keep, the cask open, till the fer- 
mentation is nearly over. 

Sugar Beer. — Boil a peck of bran in 10 gallons of water, then 
strain the bran off, and mix the water with four pounds of sugar: 
when it has become cool, add a spoonful of yeast and even as much 
flour to a bowl full of the above water and let it ferment for two 
hours, then put it to the rest with a half pound of hops. The next 
day put it into the cask to ferment further for 2 or 3 days, then 
bung it, and begin to use it a week afterwards. It is to observe 
that this beer will not keep long. 

Champaigne Beer. — Boil 1-4 of a pound of hops, 1-2 pound 
of sugar, 1-2 ounce of ginger powder, 1-2 ounce mashed cardamon 
seeds and three grains of East India Sail ran, with six gallons of 
water; skim it carefully and after a half an hour boiling, strain 
it through a double flannel; let it get cool, then strain it again thro ? 
another clean flannel; take a quart of the liquid and add^2 
spoonfulls of yeast, 1-2 an ounce of tartaric acid and 2 tea spoon- 
fulls of carbcnated soda powder, mix all well and let it raise for 
two hours, when it has to be mixed with the rest of the strained 
water and then bottled. The bottles should not be quite full and 
before they are corked, a few drops of lemon juice, a spoonful of 
brandy, and one clove should be put into each. It is to remark 
that the bottles should be well rinced and that the corks should be 
new and of the best quality, and if the opening is waxed it is so 
much the better. This beer is very pleasant, wholsome, and will 
remain good for years if it is kept in a cool place. 

To make Ginger Beer.— Take 2 ounces of well bruised gin- 
ger, 1 ounce cream of tartar and 1 1-2 pounds of sugar. Put 
all in an earthen vessel and pour 2 gallons of boiling water over 
it; when cool, add a spoonful of yeast, and let it stand for a night> 
then skim it and, bottle it. After a few days it may be used. 

Another Ginger .Beer.— Take 3 ounces of pulverized ginger, 
3 pounds of'sugar, I ounce of cream of tartar, the juice and- the 



BEfift Making 17 

peals of 3 lemons, 1 pint of brandy and 3 spoonfuls of yeast; put 
all in an open headed cask with 5 gallons river water and mix it 
Well; let it ferment for 3 or 4 days and skim it all the time; then 
pass it through a coarse cloth, put it into a cask and add a half 
pint of brandy. This beer may be racked off 3 or 4 weeks after^ 
Wards, and then bottled, but the bottles should be secured by an 
iron wire and waxed. Sassafras Beer is made in the same man- 
ner, but instead of ginger powder take a handful of sassafras 
bark. 

To make Ginger Beer Poioder.-*-M\x a apoonful of pulveri- 
sed loaf sugar with a pinch of ginger powder and a tea spoonful of 
carbonated soda; put this mixture in a blue paper; then take a half 
tea spoonful of tartaric acid, and fold this in white paper. When 
used put each in separate glasses half filled with water, and pour 
one into the other. 

Spruce Beer. — Put five gallons of boiling water into an open 
headed cask with five gallons of cold water; then add 9 pounds of 
molasses and three spoonfuls of essence of spruce; stir all tho^ 
roughly and add four spoonfuls of yeast, when the fermentation 
is somewhat abated, bottle it, and use it 2 or 3 days afterwards. 

Another kind of Spruce Beer. — Mix the water as directed in 
the above receipt, then add a half gallon of molasses, 2 spoonfuls 
of essence of spruce, one dozen of cloVes, a few lemon or orange 
peals and a handful of hops, boil it 5 minutes; when cold strain it, 
and add 4 spoonfuls of yeast and mix it well; then let it ferment 
for 30 or 36 hours, and bottle it, and begin to use the next day. 
This beer should be kept in a cool place. 

Sugar Beer for table use. — Take 6 pounds of brown sugar, 8 
gallons o( water and 1-4 of a pound of hops; boil all for 1-2 an 
hour; when cold, put it into a cask and let it ferment. One week 
afterwards it may be bottled. 

Syrup beer for table use.— Mix a quart of plain syrup with 3 
gallons of boiling water, add 3 lorbeer leaves and 1-2 ounce of 
pounded ginger root; boil it for a quarter of an hour; when cold, 
add 3 spoonfuls of yeast and let it ferment for 36 hours, then bot- 
tle it, and keep it in a cool place. 

*2 



J& Strong Liquors 

Jlbsinth deer.— -Take 1 pound of tansy leaves, 1-4 of a poim $ 
gentian root, 1-2 ounce calmus, 1 ounce snake root, 1-2 ounce of 
horse radish cut in small pieces, 1 ounce orange peals, 2 apples' 
cut in slices and 1-2 ounce of juniper berries; put all into a cask 
of 9 gallons and fill it with good brewed beer; let it stand for a 
month or 6 weeks, then rack it off into well rinced bottles, cork 
them well and keep them in the cellar. This beer is powerful 
strong and acknowleeged asa great stomachic. 

Common table beer. — Put a handfull of hops with 1-2 peek- 
bran, a half gallon molasses and two gallons of water, boil it for 
half an hour; when almost cold, strain it through a coarse cloth; 
add 5 gallons fresh water and a half tumbler full of yeast; mix all 
well and put it into a cask and bung it. Some cloves, allspice, lem- 
on peals, or peach leaves may be added to flavor it. This beer 
may be used 24 hours afterwards. 

To make mead. — Put a half gallon boiled and strained bran 
water with five gallons river water, add a handfull of hops, a little 
mace, a 1-2 pound loaf sugar, boil all togetherfor half an hour; 
when almost cold, strain it through a flannel and add as much hon- 
ey as is necessary to sweeten it. A few spoonfulls of yeast and 
a little cream of tarter may be added to render it more exciting 
and lively. It should be bottled immediately and well corked. 

Fart IV, 

STRONG LIQUORS. 

Any sort of strong liquor is obtained by matters which have 
fermented and then distilled. Fruits, grains, roots, &c. will bring 
a more or less quamity of alcoholic substance if they have under- 
gone the action, of the fermentation. 

Artificial rum. — Put 10 gallons of old rectified whisky into a 
cask, add 15 drops of peruvian essence, 125 drops of ether acetic, 1 
gallon alcohol, 1-2 ounce of caramel or burnt sugar, and even as 
much oak bark; let it infuse for 4 weeks, then rack the clear off. 

Another artificial 'rww2.— Take 10 gallons double rectified whis- 
ky, add 2 gallons alcohol, 25 drops sulphuric acid, one ounce of 
brown tartar, one ounce of salt, 2 ounces of tan bark and 2 spoon- 
fulls of caramel; let it infuse for 6 weeks, then rack it off. 



Strong Liquors T9 

Artificial French brandy.— To 10 gallons rectified whiskey 
add 1-2 gallon alcohol, a sufficient quantity of ether acetic, that is 
from 2 to 3 ounces, 25 drops sulphuric acid and 1-4 of a pound 
tan bark infused previously in a pint alcohol and then strained thro' 
a cloth. Mix all well and rack it offafter two weeks. When this 
brandy gets age, it will be equal to French brandy. 

Peach brandy.— -Put to 10 gallons old rectified whisky 1 gal- 
lon alcohol, 1 gallon dried peaches, 1-4 apple peals, 2 spoonfulls of 
peach kernels and even as much bitter amonds; mix all well and 
roll the cask a few minutes, bung the barrel and rack it ofi'6 weeks 
alter wards. 

Cherry brandy. —Put to 10 gallons rectified whiskey 2 gallons al- 
cohol, a quart broken cherry kernels and 2 ounces violet root; mix 
all well and rack it off 6 weeks afterwards. 

Artificial caraway brandy. — Put to 10 gallons rectified whis- 
ky 1 pint of caraway seed; then dissolve 10 drops of caraway oil 
in one ounce of alcohol, mix all well and roll the cask a few min- 
utes, and rack it oflflO days afterwards. 

Artificial gin.— To 10 gallons of old rectified whisky add 2 
gallons of alcohol, 1-4 of a pound washed juniper berries, 3 lemon 
peals and 1-2 ounce lavender blossom, mix all well; then dissolve 
30 drops of juniper berry oil in 2 ounces of alcohol and add it to 
the rest, and rack it off 6 weeks afterwards. 

Another method to make gin. — Dissolve 40 drops of juniper 
berry oil in a pint of hot water, mix it with 10 gallons of old rec- 
tified whisky, add 1-2 ounce of tincture of iris; thus let it stand 
and use it after a few months. 

To color liquors yelloiu. — Put 1-2 pound of loaf sugar in a cop- 
per kettel, put it over a coal fire, stiring constantly till the sugar 
is melted and getting very brown; then take it from the fire and 
add a pint of water; when the sugar is dissolved, use as much of 
it as it needs to color your liquor. This preparation is called car- 
amel and serves in many instances to color dishes, creams &c. 

To color liquors blue. — Take 1-2 ounce well bruised indigo, add 
2 ounces of sulphuric acid, mix it well and let it stand for one night; 
add then 1 quart of water and a little potash, filtrate it twice through 
brown paper and use it. A little alcohol may be added if it has to 
be kept for further use. 



20 Cordials 

To color Liquors green. — Take a little of the yellow and the 
blue colors as described in the two preceeding receipts and mix it 

To color liquors red. — Make a decoction of 1-2 ounce of bruis* 
ed cochineal, strain it through a double flannel, then add a little ah 
cohol, let it repose for one night and drain it off—or take black- 
berry or cherry juice which has beeen strained through a fine 
seive a few hours after the juice has been squeezed out of the fruit 

CORDIALS AND RATAPIATS MAKING. 
Part V. 

CORDIALS. 

Sugar water to sweeten Cordials. — Take to every gallon 
of water 9 pounds of loaf sugar, when the sugar is melted add the 
white of two beaten eggs; mix all well, then put it in a copper 
kettle and bring it to a quick boiling, skim it carefully and pass it 
through a flannel while it is warm. This syrup may be kept fof 
further use, and is called plain syrup. 

Raspberry Cordial or rataftat. — Mash the raspberries, 
press the juice through a coarse cloth, put this into an earthen jug, 
add to every gallon of juice 1 gallon alcohol, 1 quart of the above 
syrup or 5 pounds of sugar; shake every day for a week, a 
few minutes; then let it stand for two months, when it has to be 
filtrated through a double flannel, and add a half ounce of vanilla 
essence and bottl_e it. 

Another raspberry ratafiat — Make a layer in a large bowl 
with raspberries, then sprinkle it thickly with fine pulverised loaf 
sugar; repeat this till the bowl is full, using the same weight of su- 
gar as you have put in of the raspberries; let it stand for 2 hours, 
then mix a half gallon of alcohol and a quart water with it, pass 
it through a seive and filtrate the liquid through brown paper. 
Quince ratafiat may be prepared in the same manner. 

Cherry Ratafiat. — Mash 1 gallon cherries with the kernels, 
put it into a jug with 1 gallon of alcohol and 2 pounds of pulver- 
ised loaf sugar; let it stand for 6 weeks; then pass it through a 
double flannel and add a 1-4 of a pound distilled bitter almond 
water, one ounce of cinnamon, 1-2 an ounce of cloves and 1-2 an 



Cordials 2i* 

oance nutmeg essence. When the ratafiat has got completely clear. 
Wtle it. 

Another Cherry Ratafiat.— Mash 3 pounds of cherries 
with the kernels, put it into an earthen jug wkh 18 cloves, I, 
pound pulverised loaf sugar, a half gallon of alcohol and 3 pints 
of water; let it stand for 10 days, then pass it through a double 
flannel, and bottle it. 

Cherry Bounce.— Put into a common sized barrel 10 gallons 
of cherries, 15 pounds of brown sugar' 1-2 an ounce cinnamon 
bark, 50 cloves, 12 gallons rectified whisky, and 12 gallons riv- 
er water, mix all thoroughly and let it stand for six months, 
when it has to be racked off. 

Marascino Ratafiat.— Take- one gallon raspberry, and; 1 
gallon cherry ratafiat, add 2 gallons orange cordial, 6 pounds loaf 
sugar, 2 gallons of alcohol and 1 gallon of river water, mix all thor- 
oughly and let it stand for six months; then rack it off, and add a 
r-4 of a pound nutmeg tincture, and 25 drops oil* of cinnamon,, and 

bottle it. 

Currant Ratafiat.— Take the juice of red currants and do 
exactly as it has been prescribed for the cherry ratafiat. 

Cordials with Aromatic oils. — Put 30 drops of anis oil with- 
one gallon of alcohol, shake it well, then add a bottle full of plain 
syrup and 1 gallon river water, let it stand f o r a few weeks, and 
rack it off' or bottle it. By this method, cinnamon, mint, lemon,, 
orange, rose, clove oils may be used to make cordials. This is 
generally the way in France to make cordials and which the li- 
quor merchants employ. 

General Remark. — All the following receipts are calculated 
in their proportion, either to be distilled or infused. Distilling 
consists in the evaporation of the liquid carrying offthe arom of 
the ingredients which have been put with it. Infusing is the mix- 
ture of the ingredients with the liquid and to be left for a certain 
length of time. 

Anis Cordial. — Put 1-2 pound cleaned anis seed with 5 gal- 
lons of alcohol and five gallons river water, let it infuse for three 
months; then filtrate it through brown paper and add 1-2 gallon 
of the plain syrup; mix it well and bottle it. 

Rosoli of Danzig. — Put. 5 ounces of lemon peals, 3 ounces of 



2'2 Cordials 

orange peals, 1 ounce of cinnamon bark, 2 ounces of anis seed, 1-2 
ounce of juniperberries, 1-2 an ounce of lavender blossom and 1-2 
ounce mint leaves, with 5 gallons of alcohol, and 4 gallons of river 
water; let it infuse for six weeks, then nitrate it through brown pa- 
per and add 1-2 gallon plain syrup. 

Rosoli of Stetting. — Put 1-2 ounce cinnamon bark, 1 ounce 
of mace, 2 broken nutmegs, 1 1-2 ounce cloves, 1-2 an ounce car- 
damon,4 ounces violet root and 1-2 gallon cherry juice, with 5 
gallons of alcohol and 2 1-2 gallons of rain water; let it infuse for 
3 months, then filtrate it through brown paper and add 1-2 gallon 
plain syrup. 

Abtwater.— Put 4 ounces of cinnamon blossom, 2 ounces of 
thyme, 3 ounces of orange peals, 6 ounces of anis seed and even as 
much fresh lemon peals, with 5 gallons of alcohol; let it stand for 
3 months, then filtrate it through brown paper, and add 1 1-2 gal- 
lon plain syrup. 

Angelica Cordial. — Put 1 pound angelica root, a 1-2 pound 
fresh orange peals, 4 ounces pf cloves, with 5 gallons of alcohol and 
2 12 gallons rain water; let it infuse for six weeks, then filtrate it 
through brown paper and add 1 gallon of plain syrup. 

Another Angelica Cordial. — Put 1 and 1-2 pound of angel- 
ica root, 1-2 an ounce cinnamon bark, 1 ounce lavender blossom, 
and even as much violet roots with 5 gallons of alcohol, 2 gallons 
of water, let it infuse for six weeks; then filtrate it through brown 
paper, and add 1 1-2 gallons plain syrup. 

Alant Cordial. — Put 1 1-2 pound elecampane root, 4 oun- 
ces cleaned anis seed, and 2 ounces elder blossoms with 5 gallons 
ot alcohol, and 2 and 1-2 gallons river water; let it infuse for 6 
weeks; then filtrate it through brown paper, and add 1 1-2 gallons 
plain syrup. 

Calmus Cordial. — Put 1 pound calmus root, 2 ounces fresh 
orange peals, a little bruised ginger root, and a spoonfull of carda- 
mon, with 5 gallons alcohol and 2 1-2 gallon river water; let it 
infuse for 6 weeks; then filtrate it, and add 1 gallon of plain s}?Tup. 

Cardamon Cordial. — Put 1 pound of cardamon, 1 ounce of 
cinnamon blossom, 1 and 1-2 ounce allspice, even as much euphor- 
bia officinalis and 3-4 of a pound of fresh lemon peals, with 5 gal- 
lons of alcohol and 2 gallons of river water; let it infuse for 3 



Cordials 23 

months; then filtrate it and add 1 and 1-2 gallons of plain syrup. 

London Carmelit Cordial. — Put two pounds of meliss leaves 
i pound of fresh lemon peals, 1-2 an ounce of broken nutmegs, 1-2 
pound coriander seed, 4 dozen cloves, 1 ounce cinnamon bark and 
even as much angelica root, with 5 gallons of alcohol, and 1 and 
1-2 gallons river water; let it infuse for 3 months; then filtrate it 
through brown paper, and add 1 gallon of plain syrup. 

Carminative Cordial. — Put 1 pound of cleaned caraway seed, 
a 1-4 of a pound of anis seed and even as much fennel seed and 
lemon peals, with 5 gallons of alcohol, and 1 and 1-2 gallons river 
water; let it infuse for 6 weeks; then filtrate it, and add 1 gallon 
of plain syrup. 

Another Carminative Cordial.— Put 2 ounces of caraway 
seed, as much fresh lemon peals, orange peals, cammomile and anis 
seed, mint leaves, juniper berries, maranta galanga, cloves, 2 bro- 
ken nutmegs and maze of each 1-2 an ounce with 5 gallons of al- 
cohol and 1 and 1-2 gallons river water; let it infuse for 2 months; 
then filtrate it through brown paper, and add 1 gallon plain syrup. 

Caraway Cordial.— Put 1 and 1-2 pound well cleaned cara- 
way seed, 1-2 a pound fennel and 2 ounces fresh lemon peals, with 
5 gallons alcohol, and 2 gallons of river water; let it infuse for 6 
weeks, then filtrate it through brown paper, and add 1 gallon of 
plain syrup. 

Christophet Cordial. — Put 2 ounces of cinnamon blossom, 4 
ounces lemon and orange peals, 1 ounce liquorice, 2 ounces maranta 
galanga, 2 ounces rosemary, 2 ounces juniper berries, 2 ounces of 
paradise grains or Guinea grains, 2 ounces cinnamon bark, 1-2 an 
ounce Euphorbia, 1-4 of a pound of raisins, and even as much figs 
and currants, with 5 gallons of alcohol and 2 gallons of river water; 
let it infuse for 3 months, then pass it through a flannel and filtrate 
it through brown paper, and add 1 gallon of plain syrup. 

Another Chritophet Cordial.— Put 3 ounces of quassia wood, cin- 
namon, lavender, and balm blossoms, 2 and 1-2 ounces of each; lemon 
peals and fennel seed 6 ounces, allspice 3 ounces, and Euphorbia 2 
ounces, with 5 gallons of alcohol and 2 gallons of river water; let it in- 
fuse for 3 months; then pass it through a fllannel and filtrate it through 
brown paper, and add 1 and 1-2 gallon of plain syrup. 

Chocolate Cordial.— Put land 1-2 pound roasted cocoa, 1 ounce 
cinnamon bark, 2 drachms vanilla, 3 dozen cloves, with 5 gallons of al- 



24 CoRLIALS 

cohol, and 2 gallons of river water; let it infuse for 2 months; then fi'L 
trate it through brown paper, and add 1 and 1-2 gallon plain syrup. 

Cinnamon Cordial.— Put 4 ounces of cinnamon bark, 3 ounces of 
cardamon, 1-2 an ounce of cinnamon blossom, 1-2 ounce cloves, 4 bro. 
ken nutmegs, 1 ounce mace, 4 ounces lemon and orange peals and even 
as much dates, figs, raisins, 'and corrinths, with 5 gal'ons of alcohol, 
and 2 gallons of river water; let it infuse for two months; then pass it 
through a flannel and filtrate it through brown paper, and add 1 gallon 
of plain syrup. 

Another Cinnamon Cordial.— Tut 36 drops of cinnamon oil, with 5 
gallons of alcohol; mix it well and add 2 gallons of river water and 1-2 
gallon plain syrup; let it rest for one month; then rack it off". 

Fennel Cordial.— Put 1 pound of fennel seed, 1-2 pound caraway, 
a 1-4 of a pound anis seed and 2 ounces of lavender blossom, with 5 
gallons of alcohol, and 2 gallons of river water; let it infuse for 3 months; 
then pass it through a flannel and filtrate it through brown paper and add 
1 gallon of plain syrup. 

Florentine Cordial. — Put 1 1-2 ounce cinnamon bark, 1 ounce of 
mace, and 1-2 ounce lavender blossom, 1-2 ounce cloves, anis seed, and 
6 ounces fresh orange peals, with 5 gallons of alcohol, and 2 gallons of 
river water; let it infuse for 2 months; then pass it through a flannel and 
filtrate it through brown paper, and add 1 gallon of plain syrup. 

Krambambuli Cordial. —Put 5 broken nutmegs, 2 handsfull of para- 
dise grains, meliss, majoran and sage leaves, 2 ounces of cinnamon bark; 
Euphorbia, cardamon, gentian, lavender blossom, camomile and anis 
seed, of each 1 ounce; with 5 gallons of alcohol and 2 1-2 gallons river 
water; let it infuse for 3 months; then filtrate it through brown paper, 
and add 1 and 1-2 gallon plain syrup. 

Mint Cordial. — Put 3 pounds of fresh mint leaves, and I ounce of 
anis seed, with 5 gallons of alcohol, 2 1-3 gallons river water; let it infuse 
for 2 months; then filtrate it, and add 1 gallon of plain syrup. 

Polish Caraway Cordial.— Put 2 pounds of well cleaned caraway, 1 
pound fennel, 1-2 pound lemon peals, and 1-2 a pound broken violet 
root, with 5 gallons of alcohol and 2 gallons of river water; let it infuse 
for 3 months; then filtrate it, and add 1 gallon of plain syrup. 

Melissa Cordial.— Put 4 pounds of fresh melissa with 5 gallons of 
alcohol, and 2 gallons water; let it infuse for 6 weeks; then strain it and 
filtrate it through brown paper: and add 1-2 gallon plain syrup. 

Nutmej Cordial. — Put 1-2 a pound broken nutmegs, 1-4 of a pound 
mace, 3 ounces of cinnamon bark, with 5 gallons of alcohol and 2 gal* 
Ions of river water; let it infuse for 6 weeks; then filtrate it through 
brown paper, and add 1 and 1-2 gallon plain syrup. 



Cordials 25 

Clove Cordial. ---Put 1-2 a pound cloves, 1 ounce cardamon, 1 1-2 
'ounce violet root, and 2 ounces of cinnamon bark, with 5 gallons of al- 
cohol and 1 and 1-2 gallon of river water; let it infuse for 2 months; then 
-"filtrate it through brown paper, and add 1 and 1-2 gallons plain syrup. 

Orange Peal Cordial.— Put 3 pounds orange peals, 1 ounce of cloves 
and 2 spoonfulls of salt with 5 gallons of alcohol and 2 gallons river wa- 
ter; let it infuse for 2 months; then filtrate it, and add 1 1-2 gallons of 
plain syrup. 

Persico Cordial.— Put 1 pound Peach kernels and even as much bit- 
ter almonds, 1 ounce cinnamon bark, 1 ounce of mace and 3 broken nut- 
megs, with 5 gallons of alcohol, and 2 gallons of river water, let it in- 
use for 2 months; then filtrate it through brown paper and add 6 quarts 
of piain syrup. 

Quince Cordial. — Put the juice of 10 pounds of quinces, 2 
ounces of peach kernels, 1 ounce cinnamon bark, 3 dozen cloves 
and a spoonful of coriander seed, with 5 gallons of alcohol, and 2 
gallons of river water; let it infuse for 6 weeks, then nitrate it 
through brown paper and add li gallon plain syrup. 

Four fruit Cordial. — Put 2 gallons of ripe cherries, 1 gallon 
raspberries, even as much currants and apricots, 3 ounces of cinna- 
mon bark, the rind of 10 lemons, 1 ounce of cloves, with 5 gallons 
of alcohol and 2 gallons of river water; let it infuse for 3 months, 
pass it through a flannel and filtrate it, then add 1§ gallon plain 
syrup . 

Celery Cordial. — Put 2 pounds of well washed celery root 
cut in small pieces, 1 pound of celery seed, 3 ounces of cinnamon 
blossom and 1^ ounce melisse, with 5 gallons of alcohol and 3 gal- 
lons of river water; let it infuse for 1 month, then filtrate it thro' 
brown paper and add 5 quarts of plain syrup . 

Juniperberry Cordial. — Put 2 pounds of fresh juniperber- 
ries, 2 ounces of cinnamon blossom, 2 ounces annis and coriander 
seed, 1 ounce of cloves, with 5 gallons of alcohol, &2i gallons of wa- 
ter; let it infuse for 6 weeks; then filtrate it through brown pa- 
per, and add 1 gallon of plain syrup. 

Nut Cordial. — Put 1 gallon walnuts cut in two, and when 

they are of the size of a hazelnut, add 1 pound of lemon peals, 

\ ounce cloves, \ of a pound cinnamon bark and \ ounce broken 

nutmegs, with 5 gallons of alcohol and 2h gallons of water; let it 

A— 3 



26 Cordials 

infuse for 3 months; filtrate it through brown paper and add 1§ 
gallon plain syrup. 

Silver Liquor — Put^ of a pound violet root, dittany, angelica, 
maranta galanga and annis seed; 3 broken nut megs and 1 ounce of 
cinnamon bark, with 5 gallons of alcohol and 3 gallons of river 
water; let it infuse for 3 months; then filtrate it through brown 
paper, and add 1 gallon of plain syrup with some silver leaves 
broken in small pieces. 

Gold Liquor — Put 3 ounces of cinnamon blossom, 3 ounces of 
ginger root, 3 ounces of cardamon, 2 ounces of annis seed, 2 ounces 
of sage, 2 ounces of cloves and 4 ounces of melisse herbe, with 5 
gallons of alcohol and 2 gallons of river water; let it infuse for 6 
weeks; then filtrate it, and add 5 quarts of plain syrup, and a few 
broken gold leaves: when it has to be bottled. The gold and sil- 
ver liquors vary more or less in their ingredients according to the 
fashion of the country where it is made, but the above prescrip- 
tions will nearly come to any one of them. 

The following liquors, are -generally prepared with rum, and 
as these liquors should be somewhat stronger than the above men- 
tionned, we shall equally observe a due prop ortion in the strength 
of the liquor, the dose of the ingredients and the quantity of sy- 
rup to be employed. To obtain a good quality of these liquors, it 
is absolutly neceesary to procure a good quality of rum and which 
should be 3 or 4 degrees above proof. 

Perfect Love. — Put half pound of fresh lemon peals, -k of a 
pound amonds, 3 ounces of lavender blossom, 1 ounce mace, 1 
ounce cardamon and even as muc h melisse leaves, with 5 gallons 
of rum of 22 degrees strong, and \ gallon of river water; let it in- 
fuse for 6 weeks, then filtrate it through brown paper and add 1 
gallon of plain syrup. 

Barbados water. — Put \ pound lemon and orange peals, 3 
broken nutmegs, 2 ounces cloves and even as much cinnamon 
bark with 5 gallons of rum and 1 gallon distilled rose water; let it 
infuse for 6 weeks; then filtrate it through brown paper and add 
1 gallon of plain syrup. 

Cacao water. — Put 2 pounds of pounded cacao, 3 ounces of 
cloves, 5 ounces of cinnamon blossom, with 5 gallons of rum, let 



COREIALS 27 

it infuse for 1 month; then filtrate it and add 1 gallon of plain 
syrup. 

Coffee water. — Put 2 pounds well roasted coffee, 2 drachms 
peruvian essence, 2 ounces of cloves and 3 ounces of cinnamon 
blossom, with 5 gallons of rum; let it infuse for 1 month; then fil- 
trate it, and add I gallon of plain syrup. 

Cedra water. — Put \ ounce of lemon oil, 25 drops of berga- 
mote and 40 drops of cinnamon oil with 5 gallons of rum, mix all 
well and rack it off after 2 weeks; then filtrate it through brown pa- 
per and add 3 quarts of plain syrup. 

Hunters favorite water. — Put 6 ounces of lemon and or- 
ange peals, i pound fresh mint leaves, 3 ounces ginger root and 2 
ounces annis seed, with 5 gallons of rum; let it infuse for 2 months, 
then filtrate it, and add \ gallon of plain syrup. 

Heart water. — Cut 25 fresh lemons in slices, put them with 
5 gallons rum, let them infuse for 2 weeks, then filtrate the liquid 
and add 3 quarts of plain syrup. 

Currasse^u. — Put 1 i pound orange peals, with 5 gallons of 
rum, let it infuse for 1 week, then filtrate it through brown paper 
and add 1 gallon of plain syrup. 

Rose water. — Put of orange peals, mace, cloves, cinnamon 3 
ounces of each; lavender and annis seed, 1 ounce, and 4 pounds of 
fresh roses, with 5 gallons of rum; let it infuse for 2 weeks, then 
filtrate it, and add 1 gallon of plain syrup. 

Divine water. — Put 60 drops clove, 80 drops lemon and 30 
drops cinnamon oil, with 5 gallons of rum and 1 gallon distilled 
rose water, mix all well and let it stand for 2 weeks, then filtrate 
it through brown paper, and add 1 gallon plain syrup. 

Lion water. — Put of rosmary blossom, lavender, juniperber- 
berries, angelica root, annis seed, coriander of each 2 ounces; h 
ounce of myrrh, 1 ounce of cinnamon and 1 ounce saffran, with 5 
gallons rum, let it infuse for 1 month, then filtrate it, and add 3 
quarts of plain syrup. 

Madras water. — Put the rind of 3 dozen lemons, 4 ounces 
cinnamon, and h ounce mace, h ounce euphorbia and 2 drachms 
vanilla, with 5 gallons of rum; let it infuse for 2 weeks, then filtrate 
it, and add 1 gallon plain syrup. 

King water. — Put ^ gallon quince juice, \ ounce cinnamon \ 



28 Bitters 

ounce peach kernels and 2 dozen cloves, with 5 gallons rum; let 
it infuse for 1 month then filtrate it and add 1 gallon of plain sy- 
rup. 

Ospuedade water. — Put \ ounce of cinnamon, 1 ounce clo 
ves, 1-^ounce of liquorice, 1 ounce coriander, 1 \ ounce mace and 
h ounce saffran, with 5 gallons of rum; let it infuse for 1 month; 
then filtrate it, and add 1 bottle of distilled orange blossom water 
and 3 quarts of plain syrup. 

Superiour water. — Put tormentil root, sassafras, cascarilla, 
mace 1 § ounce of each; euphorbia, cardamon, cloves, and rose 
wood 2 ounces, with 5 gallons of rum; let it infuse for 1 month; 
then filtrate it and add 3 quarts of plain syrup. Broken gold and 
silver leaves may be mixed with it. 

Yalpa water. — Put 4 ounces of fennel, even as much aonis, 
cinnamon, thyme, majoran4 ounces ginger root,3 ounces bitter al- 
monds, 2 ounces cardamon, 3 ounces melisse orange peals and 
myrrh, mith 5 gallonn of rum; let it infuse for 6 weeks; then fil- 
trate it, and add 1 gallon of plain syruy. 

N.B. All these liquors may be more or less sweetened according 
to taste, 



BITTERS MAKING. 
Part VI 

BITTERS. 

German bitter. — Put 1 pound of fresh wormwood and century 
herb, 2 ounces of angelica root and 1 ounce of quassia wood, with 
5 gallons of old rectified whisky, and 1-2 gallon of alcohol, let it 
infuse for 3 months, then filtrate it through brown paper. 

English bitter. — Put 2 pounds of fresh orange peals, even as 
much maranta galanga root, 2 ounces of calmus and 1 ounce of 
cloves and quassia wood, with 5 gallons of rectified whisky, let it 
infuse for 3 months; then rack it off and filtrate it. 

Italian bitter. — Put 3 ounces of angelica root, 1 ounce of cal- 
mus, 2 ounces maranta galanga, 2 ounces gentian, 1 ounce of fennel 
and annis seed, with 5 gallons of old rectified whisky, and 1-2 gaU 



Bitters 29 

Ion of alcohol; let it infuse for 2 months, then filtrate it through 
brown paper. 

Berlin bicter.—Vut 1 pound of green oranges, 3-4 of a pound 
lemon peals, 1-2 ounce galbanum,4 broken nutmegs, 2 ounces of 
quassia, 2 ounces of calmus root, 1 ounce of thyme, and 4 ounces 
of caraway seed, with 5 gallons of rectified whisky, and 1 gallon al- 
cohol; let it infuse for three months; then rack it off and filtrate 
it through brown paper. 

Swiss hitter or absinth. — Put 5 pounds of fresh wormwood, 
3 pounds of melisse, 4 ounces of anis and fennel seed with 5 gal- 
lons of old rectified whisky, and 1 and a half gallon alcohol and 60 
drops of anis oil mixed with a pint of Jamaica rum; let it infuse for 
one month; then rack it off, filtrate it through brown paper and 
add 1 1-2 gallon plain syrup. 

Another Swiss bitter. — Put 3 pounds of fresh wormwood, a 
1-4 of a pound orange peals, 3 ounces calmus root, 2 ounces cin- 
namon' 1 pinch mace and two dozen cloves, with 5 gallons of rec- 
tified whisky and 2 gallons of alcohol; let it infuse for three 
months; then rack it off, and filtrate it through brown paper, and 
bottle it. 

Mint bitter, — Put 3 pounds of fresh leaves and 1-2 pound of 
lemon peals, with 5 gallons of rectified whisky and 1 gallon of al- 
cohol; let it infuse for 6 weeks; then rack it off and filtrate it 
through brown paper. If 1-2 ounce of mint essence is mixed with 
the alcohol, the bitter will be so much stronger, and is generally 
used in taverns with other liquors as a stimulant. 

French bitter. — Put 1 pound of orange and lemon peals, 3 
broken nutmegs, 4 dozen cloves and 2 ounces of gentian with 5 gal- 
lons whiskey; let it infuse for 2 months; then rack it off and fil- 
trate it through brown paper. 

Stongton bitter.— Put 1-2 a pound wormwood, 1-4 of a pound 
bitter orange peals, 1 ounce of cascarilla, 1-2 ounce of rhubarb, 2 
drachms aloes and 1-4 of wild cherries, with five gallons of rectifi- 
ed whisky and 1 gallon of alcohol; let it infuse for 2 months; then 
rack it off, and filtrate it through brown paper. 



30 Drinks for Hotcls^&c. 

Part VII 

DRINKS FOR HOTELS. 

Coffee.—\i good coffee is required, choose the very best sort, 
roast it till it gets of a very dark brown color; then grind a spoon- 
full of it for every cup full of water, put it in a clean flannel bag, 
suspend it in a coffee pot of the same circumference as the bag; 
pour gradually the necessary quantity of boiling water over it, 
take the bag off, cover the pot, and keep it warm without boiling. 
Coffee made in this manner will be clear, without loosing its fla- 
vor. If coffee is to be taken with milk, this should always be 
boiled, as it produces a great addition to its taste. 

Essence of coffee.— This is made as described above, but in- 
stead of boiling water, take some hot coffee already made and 
pour it oyer another spoonfull of ground coffee, in order to obtain 
more strength; bottle it while it is warm and cork it well. When 
it has to be used, put only two spoonfulls of it in a cup with some 
sugar, and fill it with boiling water. This essence will keep all 
winter, and two or three weeks in summer, if it is kept in a cool 
place. It serves also for travellers, when they wish in haste to 
have a good cup of coffee. 

Tea. — Select the best sort of tea, put for 12 cups full a table 
spoon full of it into a tea pot; then pour a little boiling water over 
it, let it infuse for one minute, and add the rest of the necessary 
quantity of boiling water. This method of making tea will extract 
all the flavor of it. ,' 

Milk punch. — Take half tea and half boiling milk, add a tea- 
spoon full of distilled orange flower water and a spoonfull of capil- 
laire or althea syrup, mix it .well, and drink it as warm as possible. 
This drink is good in case of a bad cough, or consumptive persons. 

Egg-nogg.— Take 1 dozen of fresh eggs, beat them well, add- 
ing gradually a pound of find pulverized loaf sugar, work it with a 
wire beater till it becomes thick: when almost done, add 2 or 3 
drops of cinnamon or lemon essence to give taste; when ready to 
serve pour a spoonfull of it in a glass, fill it with warm water, mix- 
ing a little liquor or wine with it. 

Family Egg-nogg— Do as described above, but beat the yelk of 
the eggs scperately and mix it with a quart of sweet milk, then add 



Brisks for Hotels, &c. 31 

a tumbler full of Jamaica rum and a little grated nutmeg, mix it 
it with the white and serve it in a bowl. 

Wine punch with roasted bread. — Take some slices of toast- 
ed bread, put them in a bowl with a sliced lemon, a few pieces of 
cinnamon and a 1-2 pound of loaf sugar, pour a pint of boiling wa- 
ter and a bottle of claret wine over it, but which should not be 
boiling. 

French punch. — Put 1 pound of loaf sugar with two sliced 
lemons in a bowl, pour a quart of light tea over it, add two tum- 
blers full of Jamaica rum, and drink it warm. 

Cold apple punch. — Take 6 half roasted peppin apples, put 
them in a bowl, with 3-4 of a pound of loaf sugar, and a tea-spoon 
full of cinnamon powder, pour a 1-2 gallon of boiling water and 1 
bottle of wine, or 1 pint of rum over it. 

Cold fruit pwich.-^Take 1 pint of cherry juice, and even as 
much peach, apricot, currants, strawberry, raspberry or raisin 
juice, add the same weight loaf sugar and 1 bottle of claret wine, 
then boil it a few minutes, and pour it over some slices of toasted 
bread. This dish is very pleasant and wholesome. 

Fruit julep. — In making marmelades and fruit syrups, take 
what has remained on the seive, dissolve it in water, add more or 
less sugar, strain it through a flannel, and add a little claret or ma- 
deira wine. This beverage is very pleasant and cooling in warm 
seasons, but it should be used immediately, as it won't keep long. 

Sorbet. — Do as described above, but add a little more sugar, or 
rather some syrup of the same kind of fruit, a larger quantity of 
madeira wine is also required; put it into a freezer and work it in 
the manner as for Ice cream, when as thick as honey, serve it in 
small glasses. 

Hippocras.— Take the rind of 2 lemons, 6 cloves, a little cin- 
namon and nutmeg, a spoon full mashed almonds, a pinch of mace, 
and 2 pounds of loaf sugar, put all into a jug, pour 3 bottles of clar- 
et wine over it, shake it till the sugar is dissolved, and let it stand 
for 2 days; then filtrate it, and put it in bottles. 

White Hippocras.—Tzkz a piece of cinnamon, 3 cloves, 1 tea 
spoon full of coriander seed, the rind of a fresh orange cut in small 
pieces, and 1 pound of pulverised loaf sugar; put all into a jug and 
pour 3 bottles of white wine over it; then take a handful! of mash- 



32 Drinks for Hotels, &c. 

ed almonds, mix It with 4 spoonfulls of milk, and squeeze the 
juice through a cloth, add it to the rest, and let it stand for an hour ? 
then filtrate it through a flannel and bottle it. 

Hippocras essence.— -Take 3 ounces of cinnamon, 1-2 ounce 
paradise grains, 1 dozen cloves, 1-2 ounce sandal wood, a teaspoon- 
full of pepper, and as much ginger powder, maranta galanga and 
mace, add 1 quart alcohol, mix all well and expose it for eight 
days in the Sun; then filtrate it and bottle it. When used put only 
25 drops of it with a bottle of wine, and sweeten it. 

Nectar. — Take three grated nutmegs, and 3-4 of a pound of 
loaf sugar, put it in a bowl with a bottle of champaigne wine and 
1 pint of Jamaica rum, mix all well, and let it stand for one hour, 
then seive it 

Bishop. — Rub a fresh lemon on 2 pounds of hard loaf sugar, 
add 1-2 ounce cinnamon broken in small pieces, 3 dozen cloves, 
the juice of 4 oranges and 3 quarts claret wine; put all in a bowl, 
cover it and let it stand for 24 hours; then filtrate it through a cloth. 
If strong port wine is used, this drink bears the name of Cardinal. 

Bishop essence.— Take 1 pound of orange peals, 1-2 ounce cloves 
1 1-2 ounce cinnamon blossom, and 4 ounces of the rind of toast- 
ed rye bread. Pound all in a mortar and put it into a jug with one 
quart alcohol; cork it w T ell and put it for 8 days near the fire place; 
then squeeze the juice out, and filtrate it through a flannel. When 
used put a glassfull of it with a bottle of claret wine and 1-2 pound 
of loaf sugar, and mix it well. 

Pine apple punch. — Peal a sound and ripe pine apple, cut it 
in slices, make a layer in a bowl, sprinkle it with fine sugar, con- 
tinue in this manner till the pine apple is all used, then pour one 
bottle good white wine and one bottle champaigne over it. When 
the peals are boiled with one bottle of white wine, then passed 
through a cloth and added to the punch, it will improve its flavor. 

Orange punch.— Rub 4 oranges on 1 1-2 pounds of hard loaf 
sugar, put it in a bowl, then squeeze the juice of them through a 
cloth, mix it with a bottle of champaigne and one pint marasquino 
Cordial, and pour it over the sugar. Instead of champaigne 2 bot- 
tles of good white wine may be used. 

French egg punch. — Rub 3 fresh lemons on 1 pound of hard 
loaf sugar, put it in a bowl and pour one quart hot wine over ti ; 



Drinks for Hotels, &c 53* 

mix the yelk of 6 eggs with it and boil it a few minutes longer 
stirring constantly. 

Burnt wine punch. — Take one ounce of cinnamon broken in 
small pieces, a teaspoon full of cloves, 1 pounded nutmeg, roast it 
with 2 ounces of pulverised sugar, when the sugar is getting brown 
pour 2 bottles of wine over it; then mix 6 beaten eggs with it, let 
it get warm without boiling, and before it is seived, add one bottle 
of champaigne wine. 

Egg punch.-— Rub the rind of 3 fresh lemons on a pound of 
hard sugar, squeeze the juice of them through a cloth, add it to 
the sugar with two glassfulls of white wine. When the sugar is^ 
dissolved, mix the yolk of 4 eggs with it, and let it get warm 
without boiling, stirring constantly, then add 1 bottle of cham- 
paigne wine, and serve it warm 

Whig punch. — Mix 1 dozen beaten eggs, with one bottle of 
wine and 1 pound of pulverised loaf sugar, then put it over a light 
fire, (but don't let it boil) stirring constantly till it becomes thick,, 
then serve it warm in cups. 

King punch.— -Put in a bowl one pound of loaf sugar, the 
juice of 6 strained lemons, 1-2 gallon hot tea, 1 bottle best claret, 
1 bottle champaigne or Jamaica rum, mix all well and serve it 

Punch essence* — Rub the rind of two fresh lemons on 1-2' 
pound of hard sugar, add a pint of plain syrup and boil it for 
5 minutes, and when cool mix one quart of Jamaica rum with it. 

Orgeat. — Take 1-4 of a pound sweet and even as much bitter 
almonds, put them in a bowl and pour some boiling water over 
them, take the peals off in squeezing them between two fingers, 
then pound them fine in a mortar; add a 1-2 gallon of fresh water 
and 3-4 of a pound pulverised loaf sugar, mix all well and strain it 
through a clean cloth. If only a quart of water is used and a bottle 
of white wine is added, the orgeat will be so much more richer and 
tasteful. 

Orgeat essence. — Prepare 1 pound of sweet and 2 ounces of bit- 
ter almonds as described in the preceding receipt, pound them 
fine in a mortar adding a little distilled rose water, when thick as 
dough, add a tumbler-full of the same water to make it thin, 
then strain it through a flannel, and mix 1 § pound pulverised loaf 
sugar with it; boil it a few minutes; when cool, bottle it. Two 



34 Drinks for Hotels, &c. 

spoonfuls mixed with a glassfull of fresh water, will make an ex- 
cellent drink. 

Four fruit punch. — Take the juice of 2 lemons, and a glass- 
full of cherry, raspberry, and strawberry juice, mix all well, let 
it stand for one hour, then pass it through a fine seive and add 1 
pound of pulverised loaf sugar, one bottle of good white wine, and 
a tumbler full of marasquino Cordial. 

Lemonade.— Take a slice of lemon, squeeze it, add a spoon- 
full of sugar, and fill the glass with cold water. Lemon syrup 
may answer for the same purpose. When a little claret wine is 
added to it, it is then called wine lemonade. 

Lemonade in powder. — -Put a pinch of fine grated lemon 
peal with a teaspoon-full of carbonated soda, fold it in a blue paper, 
have a half teaspoon-full of tartaric acid in white paper, put each 
in separate glasses, add a spoon-full of lemon syrup or fine pul- 
verised loaf sugar with the acid, fill each glass half-full with cold 
water, mix it till all is dissolved, then pour it from one glass into 
the other, and drink it immediatly. 

True immitation of soda water. This may de prepared 
without much cost, in every family, and is by its composition equal 
to the natural Selzer water. Put into a large glass vessel 2 gallons 
spring water, add 3 ounces of fine pulverised marmel or 4 ounces 
Spanish white, 2 ounces of tartaric acid, mix all well, and keep the 
opening of the vessel well tied for 2 or 3 days, shaking it every 
day. Then have an other vessel of glass and of the same size, put 
h ounce carbonated soda and a tea spoonful of salt into it and pour 
the above prepared water over it, but be careful to take only the 
clear and not to disturb the sediment; then tie the opening with a 
good cork and mix all well by skaking it, and keep it for use. 

This, water is a great antiputride and known to be very healthful, 
it will make a very pleasant and cooling summer drink if a little 
white wine is added to every glassfull of it. 



Syrups 35 

SYRUP MAKING. 

Fart Tiii. 

Plain Syrup. — The manufacturing of this syrup or sweet wa- 
ter has already been described, it is only to observe, that when 
brown sugar is used, a few more of the white of eggs should be em- 
ployed and put with it when the syrup is nearly boiling. 

Sassafras Syrup. — Take 1 pound of well washed sassafras root, 
boil them for 1 hour with 3 gallons of water, then pass it through 
a flannel, when cool, mix the white of 3 beaten eggs with it, and 
add 24 pounds white sugar; boil it again and skim it carfully, fil- 
trate it through flannel and bottle it. This syrup is generally used 
as a diaphoretic. 

Sassafras Syrup with the essence. — Take 3 gallons of wa- 
ter with 24 pounds of sugar, the white of 2 beaten eggs and a tea 
spoonfull, of pulverised cochenilla; boil all together for 1 hour and 
skim it, then add i tea spoonfull of tartaric acid and 25 drops of 
sassafras essence; mix it well and filtrate it through a flannei bag, 
then bottle it. 

Salsaparilla syrup. — Take \ pound Brasilian salsaparilla 
root, cut them in small pieces and grind them, boil them for two 
hours with 3 gallons of water; when cool and settled, take the 
clear ofFand add the white of 2 beaten eggs and 18 pounds of su- 
gar; boil it rapidly and skim it carefully; then nitrate it through a 
bag of flannel, funnel shaped. 

Juniperberry Syrup. — Mash 1 pound of juniperberries, 'put 
them on a seive and pour 2 gallons of hot p'ain syrup over them, 
add the white of 2 eggs and boil it for a quarter of an hour skim- 
ming all the time as soon as some froth has raised; then filtrate it 
through a flannel bag, and bottle it. # ' 

Capillaire Syrup. — Cut 3 ounces of maiden hair root very 
fine, put them upon a seive and pour 1 gallon of hot plain syrup 
over them, filtrate it through a flannel bag, and bottle it. 

Althea Syrup.— Cut 4 ounces of althea or marsh mellow root 
in small pieces, and do for the rest as it is described in the prece- 
ding receipt. These two last syrups are generally used as pector- 
als in cases of bad cough. 



36 Syrups 

Vanilla Syrup. — Take 1 ounce of pounded vanilla^ add gra- 
dually, while pounding it, a little sugar and a few drops of brandy 
put it in a bowl with a quart of water, 2 ounces of pulverized loaf 
and the white of 1 beaten egg, mix it till the sugar is dissolved, then 
put it into a glass jar and cover it with a bladder, tie it all round, 
place it in a kettel of water and boil it for 1 hour, then keep it in the 
same water without boiling for 12 hours, let it get cool and pass it 
through a fine seive: this syrup serves to flavor chocolate, cordials, 
jellies, creams &c, and is more economical than to use the vanilla 
in substance. 

Lemon Syrup with the fruit. — Take the same quantity of 
beaten eggs, water and sugar as for the plain syrup, add the juice of 
1 dozen of fresh lemons and finish as it is above directed. 

Lemon Syrup with tartaric acid— To every gallon of water 
take 8 pounds of sugar, clarify it with the white of 2 eggs, then, 
add 3 ounces of tartaric acid and 25 drops of lemon oil, mix all 
well, and strain it through a thick flannel. This syrup is generally 
used in hotels to sweeten drinks. 

Cherry Syrup. — Choose a good kind of cherries, mash them on 
a seive, pass the juice through a coarse cloth, let it stand for an 
hour; then strain it through a flannel in order to separate the jelly 
from the juice, put about i pint of this juice into an ordinary bottle 
fill it with very rich plain syrup and cork it. The jelly may be 
used to make marmelade in adding the necessary quantity of sugar 
treating it as indicated for the stewed fruits. 

Strawberry, Goosberry, Peach, Apple & Pine Apple sy- 
rup. -All these syrups, are worked in the same manner as the cher- 
ry syrup, but a little tartaric acid should be added to every bottle. 

Rasp-berry Syrup. Do as described above, but add a little 
wine or vinegar to it. 

Mulberry SYRUP-This is done like the cherry syrup, but needs 
a pound more sugar. This syrup is commonly used and mixed 
with warm tea for gargles in cases of sore throat. 

N.B. it is very important for the preparation of all the fruit syr- 
ups that the plain syrup should be as thick as molasses, this precau- 
tion is necessary to prevent the fermentation, which would spoil 
the essential flavor of the fruit. 

Rhubarb Syrup.—Tsike \ pound of rhubarb root, broken in 



Strufs 37 

pieces, infuse them for 8 days in 1 pint of alcohol, then add 1 quart 
of water, shake it for 1 hour, filtrate it through a flannel bag & mix 
it with i gallon of plain syrup. If 1 quarter of pound of wild suc- 
cory root is boiled with it, it is then called in the apothecary shops 
composed rhubarb syrup. This syrup is stomachic and highly 
laxative. 

Cinnamon & Clove syrup. — Put 10 drops of cinnamon and 
clove oil with 2 ounces of alcohol, then mix it with a bottle of rich 
plain syrup. This syrup is used with tonic potions in apothecary 
shops. 

Ginger syrup.- — Take \ pound bruised ginger root, put them in 
a bowl with 1 tumbler-fuU of water and even as much brandy, and 
let it stand for 4 or 5 hours; then boil it with 1 gallon of water 
till the roots are getting soft, strain it through a flannel, and when 
cool, add the white of 3 beaten eggs, and 12 pounds of sugar, boil 
it rapidly and skim it as the froth raises; when clear, pass it through 
a flannel bag, and bottie it This syrup is a great stimulant and 
stomachic, but produces costiveness and sore throat, if it is to abun- 
dantly used. 

Aromatic syrup. — Take a handfull of camomilla, 2 ounces of 
annis seed, and 2 dozen of cloves, boil it for a quarter of an hour 
with a quart of water, then strain it through a cioth: when cool, add 
the white of a beaten egg, 3 quarts of water and 9 pounds of sugar; 
boil it again, and skim it; when clear,strain it through a flannel bag 
and bottle it. This syrup is stomachic and commonly mixed with 
tonic and carminative potions. 

Almond syrup. — Take the pealings of 1 pound of almonds off 
by scalding them, then pound them finely in a mortar, adding gra- 
dually a few spoonfulls of water and a few drops of lemon essence, 
mix it with \ gallon of water, strain it through a cloth, and add 4 
pounds of loaf sugar; then boil it for \ hour and strain it again. A 
spoonfull of this syrup, mixed with a glassfull of cold water, will 
make a very pleasant nourishing and cooling drink for sick and con- 
valescent persons. 

N. B If first rate syrup is desired, the sugar should be of the 
best quality, and the syrup should be let to simmer for h an hour 
till it has become as thick as molasses. 

A— 4 



3 8 Vinegar 

AROMATIC AND TABLE VINEGAR MAKING. 

Part IX. 

VINEGAR. 

The vinegar may be obtained of every substance which has fer- 
mented or which is subject to ferment by adding a fermenting mat- 
ter and exposing it to the action of the atmosphere and a certain 
degree of heat. Wine, beer, fruit, grain, sugar and many other ve- 
getable substances will produce vinegar and in a stronger degree if 
any thing which has not completly fermented is added with the fer- 
mented or not fermented substances, as sour bread, yeast or fresh ba- 
ked rye bread. Coals, green wood may also produce by distillation 
a pyroligneous acid, 

To clarify and strengthen vinegar. — Have an open headed 
barrel, take the head, and bore about 50 little holes in it, fix it 
three inches above the bottom and cover it with a piece of flannel, 
then take a half bushel of oak chips; boil them for half an hour 
with 3 gallons of vinegar; let them get dry and spread them over 
the flannel, then pour the boiled vinegar with all the rest over it. 
Make a hole between the two bottoms and rack it off 6 weeks af- 
terwards; the barrel should be well covered and remain undisturb- 
ed all the time. 

Anocher method to clarify vinegar. — Dissolve 1 ounce of 
Ising-glass in a gallon of vinegar, when it is entirely dissolved, add 
2 other gallons of vinegar, and mix it well, then boil it for a quar- 
ter of an hour and pour it into the barrel vvhile.it is warm, stirring 
all thoroughly, and rack it off one month afterwards. These two 
methods of clarifying vinegar will also improve its strength. 

To give the wine taste to vinegar. — In clarifying vinegar as 
described above, mix with the chips five gallons of oak coals, and 
manage the rest as described above; but when it is racked off, put 
it into a barrel which has been burnt out twice with alcohol, 
then hang a little bag with a quarter of a pound tartar into the bar- 
rel, and use it. 

To discolor red vinegar. — Take 4 pounds of well burnt bones, 
wash and dry them several times; then pound them coarsely, put 



VlKEGAR 39 

them in a pyramidical flannel bag, and pour the vinigar gradually 
over it. 

To enliven dead and weak vinegar. — If the vinegar needs on- 
ly more strength, add some brandy, sugar, raisins, malt, water, or 
sour wine with a few spoonfulls of yeast ; this will excite 
a new fermentation and produce the strongest kind of vinegar. 

Concentrated vinegar. — Put a barrel of common vinegar in 
the yard when it is freezing, and when it has taken ice all around 
about an inch thick, draw the inside off, and put it into another 
barrel. 

Means to discover falsified vinegar. — Very often merchants 
will put red pepper, spinge olives, and paradise grains, &c, with 
vinegar, in order to gain the name to keep the best and strongest 
kind of this article; but this sort of vinegar is generally unwhol- 
some, and may be easily discovered by putting a few drops of it on 
the lips, where it will excite a burning feeling without any taste 
of sourness. Some will also put a certain quantity of sulphuric 
acid with it; this may be discovered by adding 12 drops of nitric 
acid with two ounces of the vinegar: if it remains clear it is then 
pure, but lfit becomes dark, it is certain that some sulphuric acid 
has been mixed with it. 

To make vinegar with Brandy or Whisky. — Put 1 gallon of 
whisky with 6 gallons of rain water and 1-2 gallon of boiled vine- 
gar, keep it in a warm place, and let it get sour. 

Wine vinegar. — Fill the barrel two-thirds with sour wine, add 
a little brown sugar and 1-2 pint of yeast, and place it in the kitchen. 

Rotten apple vinegar. — Squeeze the juice out, put it three or 
four days in an open headed barrel; add 1-2 pint of yeast and 
put it for six weeks in a warm place; then rack it off, and add a 
quart of whisky. Currant, strawberry, and raspberry juice, may 
be treated in the same manner. 

Currant vinegar for family or table use. — Put a half bush- 
el of ripe currants into a barrel with three gallons of strong yinegar, 
put it in a warm place, and let it stand for one month; then add 
every week one gallon of sour wine or cider, till the barrel is near- 
ly full. If the addition of wine, or cider is" proportioned to the 



40 Vinegar 

quantity which is drawn off, you will have for years, the best sorfc 
of vinegar for table use. 

Lemon vinegar. — Cut 6 fresh lemons in slices, take the seeds 
out, put the slices into a glass jar, and cover it, pour one gallon 
wine vinegar over it, let it infuse for two weeks in the sun, or near 
the fire place, then draw the clear off, and bottle it. 

Orange vinegar.- — Take two hand fulls of fresh orange flow- 
ers, put them into a glass jar, pour 1 gallon of strong wine vinegar 
over it; let it infuse for two weeks; then draw the clear off, filtrate 
and bottle it. 

Lavender blossom vinegar. — Put two hand fulls lavender blos- 
som into a glass jar, pour one gallon wine vinegar over it; let it 
infuse for two weeks, then filtrate it through brown paper, and 

bottle it. 

Clove vinegar. — Take one hand fall of the red garden clove 
flowers, 50 cloves, and one half handfull of fresh roses, put it into a 
glass jar, and pour 1 gallon of wine vinegar over it; let it infuse 
lor two weeks, then filtrate and bottle it. This vinegar is very 
often used in the kitchen to give sauces a fine flavor. 

Rose vinegar. — Take three handfulls of fresh roses, 3 dozen 
cloves and a little mace, put all into a glass jar with two gallons 
of strong vinegar; let it inuse for 2 weeks; then filtrate it, and 
keep it in well corked bottles 

Honey vinegar. — Take 4 pounds of clear honey, 1-4 of a pound 
cream of tartar and 2 pounds of wheat bran, and pour 12 gallons 
boiling rain water over it; when cold add 1-2 gallon of whisky, 
and put it for 6 weeks in the sun, or near the fire place, then rack 
it off, and let it get completely clear before it is used. 

Vinegar syrup. — Take 1 gallon red wine vinegar with 9 
pounds loaf sugar, boil it rapidly and skim it, then pass it through 
a flannel, and bottle it. 

Essence table vinegar. — Take one handfull of elder blossom, 
and even as much cellery root, chevril and herbe dragon, a little 
chives and S garlics; cut all fine and put it into an earthen vessel, 
pouring 4 gallons of wine vinegar over it; let itinfuse in a cold 
place, then strain, and filtrate it. 

Live vinegar. — Take 6 ounces herbe dragon* 3 ounces laurel 



Vinegar 4 1 

leaves, and even as much capers, sardines and sliced onions; 2 
ounces of angelica root, and a little chives; cut all fine, put it in an 
earthen vessel, pouring 5 gallons strong vinegar over it; let it in- 
fuse for one month, then strain it through a cloth, and filtrate it 
through brown paper. 

Aromatic vinegar. — Take a handfull of wormwood, rosemary, 
sage, and rue leaves, add 2 ounces of lavender blossom, 2 ounces of 
garlic, 1 tea-spoon full of calamus, and even as much cloves and 
mace, put it into a large glass vessel, with two gallons of wine 
vinegar, and let it infuse in the sun for three days; then strain it, 
and filtrate it through brown paper. This vinegar should only be 
used to rinse the mouth and to wash the face and hands of sick 
persons in order to strengthen them. 

Camomilla vinegar for head-ache. — Take a handfull of camo- 
milla blossom, put it into a bottle with a pint of strong wine vine* 
gar, let it infuse for two days, then strain it through a cloth, and 
filtrate it through a brown paper. When used, wet a soft cloth 
with it, and put it on the forehead. Juniperberries, or mace may 
be treated in the same manner, and answer for the same purpose. 

Four thieves vinegar. — This vinegar is the invention of four 
robbers in the town of Marseilles, France, where in 1720 a great 
epidemic prevailed, and almost in every house some persons were 
laying sick or dead. These robbers introduced themselves in the 
most dangerous places in spite of all the surrounding horrors, and 
stole whatever they thought proper. When at last they were ta- 
ken and put in prison, they confessed by what means they saved 
themselves from the epidemic. The receipt consists in the follow- 
ing preparation: — Take 6 ounces of wormwood leaves, 2 ounces 
of rosemary, and even as much sage, mint and rue leaves, 4 ounces- 
of lavender blossom, 1 ounce of calamus root, cinnamon, cloves 
garlic and grated nutmeg; cut and pound every thing as fine as 
possible, put it into a glass jar, add two gallons of strong wine vin- 
egar; shake it once every day for a week, then let it stand undis- 
turbed for one week more. Draw the clear off, filtrate it through 
brown paper, and keep it in well corked bottles. This vinegar 
has been used since against any contageous disease. The use of it 
needs only to wash the whole body with it every morning and to 
put a teaspoon-full of it in a tablespoon-full of fresh water and to* 



42 Pfrfumery &c 

drink it directly after getting out of bed. It is also used in the 
kitchen to give taste to sauces, &c. Besides this vinegar is anti- 
putride, tonic and sudorific. 

Cosmetic vinegar for ladies. — Put 20 drops lemon, 20 drops 
bergamot, 20 drops orange, 10 drops rose, 25 drops mace, 10 
drops clove oil; 2 drachms of vanilla and storax, one drachm ben- 
zoe tincture, with one gallon of alcohol; mix all well, and let it 
stand for 2 days, then filtrate it through brown paper, and add 1 
gallon of clear and white wine vinegar. This vinegar may be dis- 
tilled if it is wished to be very fine. When used, put 1 spoonfull 
of it with a glassfull ot water, and use it for wash. 



Chapter IT. 
Part X. 

PERFUMERY AND COSMETICS. 

It is generally the custom to distill the aromatic waters, but the 
most of them are only prepared by infusion: however we shall 
give an idea of its distillation in the shortest and most simple styles 
For this purpose, have around and cylindric copper vessel with 
an oval bottom, 9 inches diameter, and 15 inches high; then have 
another piece made of tin which will fit exactly the inside of the 
vessel, and which should be pierced all through with little holes. 
This piece has to be supported by 3 angles, affixed in the middle 
of the vessel in order to give hold to the tin plate on which the ne- 
cessary ingredients are put: a glass retort, which fits exactly the 
top of the vessel, has to be procured. When this machine is used, 
put 1 and 1-2 gallons of water in the bottom of the vessel and 
spread the ingredients over the tin plate, then adapt the retort and 
make it tight all round with lime and put the vessel over a coal fire; 
the vapor will escape through the seeds, leaves, flowers, &c. and 
carry off all the essential aroma of these substances. The liquid 
should be received in well rinced bottles, and when full, corked 
immediately. It is to be understood that this apparatus may be 
enlarged according to necessity. 



Perfumery &c 43 

It is absolutely necessary to chose the ingredients in due time. 
For example; the roots should be used early in the spring; the 
herbs in the middle of the summer and before they blossom; the 
flowers before they fall away; the fruits when they are entirely 
ripe; the seeds a few months after they have been gathered, and 
the wood and rind in beginning of the winter. The roots, herbs, 
fruits, woods and barks, should always be cut up fine; and the 
seeds which contain an oily substance, should be infused in water a 
few hours before they are distilled. When one or another object 
bears a name, the flavor should always prevail of the name given 
to it, even if it is composed of different ingredients, and the pro- 
portions must be well measured and well calculated. 

Distilled or infused aromatic waters or tinctures. — All the 
following distilled waters and tinctures may be obtained by infusion r 
that is, when the composition has been put for a few days into a 
glass vessel and exposed to the sun, and afterwards filtrated through 
brown paper. 

Distilled jasmin flower water, — Take 1 and 1-2 gallon rec- 
tified whisky, 1-2 gallon of water, 1 pound fresh jasmin flowers, 
20 dropSjbergamot oil and half tablespoon full of pulverised cinna- 
mon; either distill, or infuse it as above described. 

Admirable water. — Take 1 \ gallon rectified whisky, and h 
gallon water, 1 drachm of amber, 2 grains of musk, 1 ounce of mace, 
2 ounces of cinnamon, % ounce cloves and cardamon, 2 ounces rose 
wood, and a quarter of a pound orange flowers, distill or infuse it. 

Amber water. — Take \h gallon rectified whisky, § gallon wa- 
ter, 2 drachms amber, 2 ounces lemon and cinnamon rind, 20 drops 
bergamotte and 5 drops rose oil, and distill or infuse it. 

Bergamotte water. — Take 1§ gallon rectified whisky, I 
ounce bergamotte 50 drops lemon and 25 drops jasmin oil, mix all 
well, fy add 1 pound of orange flower water. This may also be dis- 
tilled or infused. 

Cedrat water. — Take 1£ gallon rectified whisky, § gallon 
spring water, 60 drops bergamotte, 100 drops lemon, 50 drops lav- 
vender oil, and 2 drachms of peruvian essence; mix all well and fil- 
trate it through brown paper. 

Celine water. — Take 1 ounce of lemon and orange peals' 2 



44 Perfumery kc 

ounces bread crust, h ounce of annis seed and cinnamon, a pinch of 
mace and lavender blossom and 1 drachm vanilla; distill it with 2 
gallons of rectified whisky then add 20 drops of bergamotte orange 
and jasmin oil; mix it well, and keep it in corked bottles. 

Cologne water.— Take 60 drops bergamotte, 30 drops lemon, 
20 drops lavender, 15 drops rosmary and orange blossom, 10 drops 
cinnamon and clove oil, and 20 drops ether acetic; mix it with 1 
gallon of alcohol, and nitrate it through brown paper. 

Curacas water. — Take 1 quarter of a pound fresh orange 
peals, 2 ounces orange blossom, 2 ounces violet root, 3 ounces jas- 
min flowers, h ounce euphorbia officinalis, cloves, cardamon, annis 
seed and 2 drachms peruvian essence; put all with 1% gallon of al- 
cohol, let it infuse for 8 days, filtrate it through brown paper, and 
add 25 drops orange and 40 drops of bergamotte oil, mixing it well. 

Basilicum water. — Put 1 pound of basilicum with 1 gallon of 
alcohol, let it infuse 3 or 4 days, then filtrate it through brown 
paper. 

Oeillet water.— Put 1 pound of red garden clove flowers, 
1 quarter of a pound cloves and a handfull of salt with 1 gallon of 
alcohol and 1 quart of spring water, and distill it. 

Orange flower water.— Take 1§ pound orange flowers, dis- 
till them with 1 gallon of alcohol, and § gallon of water. 

Rose water. — Take 2 pounds og fresh roses, i ounce broken 
violet root, h gallon alcohol, and 1 gallon infused rose water, and 
distill it. 

Violet waTER- Take 1 pound early violet flowers, \ pound 
violet root and 1 drachm vanilla, distill it with 1 gallon alcohol 
and 1 quart spring water. 

Lavender water.— Put $ pound lavender blossom and 1-4 
of a pound basilicum with 1 gallon of alcohol and 1 quart spring 
water, distill it. 

Lavender water French fashion, — Distill 1 pound of laven- 
der blossom with 1 gallon of alcohol, then mix 10 drops caraway, 
lavender, bergamotte and lemon oil and add 15 drops of musk tinc- 
ture. Put it in small bottles and keep them tied. 

Sugar lead water. — Dissolve 1 ounce of sugar lead, | ounce 
of venitian soap in 1 pound of alcohol, and keep it well tied. 



Perfumery &c 4s 

Melilot water.— Take 1 pound melilot flower, 2 ounces le- 
mon peals, i ounce cloves, cinnamon and cardamon, and distill it 
with 1 gallon of alcohol and \ gallon of spring water. 

May flower water. — Take 1 pound of may flowers, 1 ounce 
of roses and lavender blossom, distill it with 1 gallon of alcohol and 
1 quart of spring water, and add 5 drops of vanilla tincture, and 1 
drop of musk. 

Perle water. — Take \ ounce sugar lead, 2 ounces distilled 
vinegar, even as much rose and orange flower water, mix all well, 
and filtrate it through brown paper. 

Potpouri water.— Take \\ ounce lavender blossom, even as 
much rose, jasmin and orange flowers, lemon and orange peals; i 
ounce cinnamon, cardamon, mace, cloves, peruvian essence and 
benzoe; 20 drops bergamotte oil and 1 grain musk, cut and pound 
all fine, and distill it with 1 gallon of alcohol and 1 gallon of infused 
rose water, then' add 50 drops of ether acetic. 

Hungarien water. — Take 1 pound of rosmary and 1 pound of 
lavender blossom, let it infuse for 3 or 4 days with 1 gallon of alco- 
hol; then distill it. 

King water.— Mix \ ounce thyme, 60 dropsorange, 50 drops 
clove and 60 drops einnamon oil; § ounce of vanilla tincture, with 
1 gallon of alcohol and filtrate it through brown paper. 

Eau sans pareille. — Take 1 handfull roses, 2 ounces orange 
blossom, 3 ounces red garden cloves, 1 ounce lavender, cinnamon, 
lemon peals, rosemary & melisse herb, \ ounce caraway, annis seed, 
coriander, allspice, cinnamon and cardamon; 2 drachms vanilla and 
3 pounded tonko-beans; put all with 1 gallon of alcohol and \ gal- 
lon spring water, let it infuse for 1 day, then distill it. 

Sun water. — Take 2 ounces of fresh roses, jasmin, lavender, 
and orange blossoms; 3 ounces lemon and orange peals; \ ounce 
tonko-beans, cardamon, cloves and mace; distill it with a gallon of 
alcohol and a quart of spring water; then mix \ ounce of saflran, 
musk and amber tinctures with it. 

Vanilla watek.— Take 1§ ounce vanilla, 2 ounces peruvian 
essence, 1 ounce cinnamon and 25 drops bergamotte oil; distill it 
with \ gallon of alcohol and 1 pint of water. 

Virgin milk.— Take 1 ounce of fresh lemon, orange and apple 



*e 



46 Perfumery &c 

peals; h ounce of angelica, calmus, galanga-maranta, rosmary, la- 
vender blossom, cinnamon, annis seed, cloves, coriander, cardamon 
and mace, a handfull of fresh roses and orange blossom; let all in- 
fuse for 1 day with 1 gallon of alcohol, and distill it. 

All the above described wash waters or tinctures should be 
more or less mixed with water, when used. 

To give a room a pleasant smell. — Take 1 ounce of storax 
and benzoe, 5 ounce mastix and colophonium; melt it in a dish 
over a stove, add then 10 drops of clove, cedro, lavender and ber- 
gamotte oil; mix all well, when cold and hard, break it in small 
pieces; put some live coals upon an iron shovel, and sprinkle a 
little of it over them. 

Perfumed candles.— .Take 2 pounds pulverized coals, mix 
them with a solution of gum adragant, 5 ounces of storax, 1 ounce 
benzoe, ammers seed, 5 ounce of mastix, colophonium, amber and 
peruvian essence, reduce all in powder, then add as much gum 
adragant to bring it to a dough, roll it out and cut it in pieces about 
2 inches long; let them burn a, little while in a room and when it 
is sufficiently perfumed, blow it out. 

Berlin perfume, powder.— -Take 1 ounce of violet root and 
storax, 1-2 ounce of cinnamon, cascarilla, lavender blossom, dry 
roses, cloves, and mace; put all in a mortar and pound it as fine as 
possible, then pass it. through a hair seive, and add 5 drops lav- 
ender, 10 drops bergamot 30 drops clove oil and 1 grain musk; 
mix all well and keep it in well made cardon-paper boxes. When 
used put 2 or 3 pinches over live coals. 

Perfumed scent hot ties. — Mix two parts of prepared potash 
with one part of ammonia, put it into small glass phials and keep 
them tied. It is generally used by persons which are affected of 
weak eyes, or those which are fainting to restore them. It needs 
only to hold it occasionally under the nose in order to inspire the 
odor. If a little of Hofman's life mixture is mixed with it, you 
will have that highly recommended eye powder which has been 
the discovery of an American physician. 

Dr. Smcliri } s perfumed scent bottles. -Take two parts of pu- 
rified ammonia, and 1 part of potash; pound both in a mortar ex- 
tremely fine, and add a few drops of lavender oil, put it immediate- 
ly into small glass phials, tie them well, and keep it for use. 



POMMADOES 47 

I 



Br. Drommsdorf perfumed scent bottles. — Take 1 ounce al- 
kali and even as much ammonia, make both extremely fine, mix it 
rapidly, and put it into small phials. 



SCENTED HAIR POMMADES, MAKING. 
Part XI. 

POMMADES. 

All thepommades are prepared with purified mutton fat, beef 
marrow, white starck powder, and essential oils. When the fat is 
melted, mix and rub the starck powder on a marble table with the 
fat; then add the oil and mix it thoroughly. 

Topurify beef marrow. — Boil the marrow in a large quantity 
of water; when cold, take the fat off, and boil it again with fresh 
and clear water; by this opei'ation all the bloody parts will separ- 
ate, and the marrow will become white. 

Pommade a'la franchipane. — Take 1 pound mutton fat, 1-2 
pound olive oil, 2 ounces of white starck powder, 1 i ounce jas- 
min, 1 ounce bergamot, 1-2 ounce cedro, and 20 drops clove oils; 
mix all well and put it in small porcelan pots, cover them with pa* 
per tied all round. 

Jasmin pommade. — Take 2 pounds of melted mutton fat, add 
3-4 of a pound of olive oil, 2 ounces of white starck powder, and 2 
ounces jasmin oil; mix all well, and put it up in porcelan pots. 

Pommade a la Jonquille. — Take 1 pound of mutton fat, and 
olive oil, with 2 ounces of white starck powder, color it a little 
yellowish, add 1-2 ounce musk tincture, 1-2 ounce bergamot oil, 
20 drops thyme and orange blossom oil, mix all well and put it up. 

Pommade a mille fleurs. — Take 1 pound mutton fat and ol- 
ive oil, 2 ounces white starck powder, 1 ounce amber and musk 
tincture, 1-2 ounce orange oil, 30 drops cinnamon oil, and 20 drops 
of clove and thyme oils; mix all well, and put it up as described 
before. 

ft 



4'8 Cosmetics 

Musk pommade. — Take 1 pound melted mutton fat, 3-4 of a 
pound olive oil, 2 ounces white starck powder, 1-2 ounce musk 
tincture, and 1-2 ounce of lemon oil; add a few grains of pulverise 
ed amber to color it; mix all well and put it up as mentioned above 
Rose pommade. — Take 1 pound melted mutton fat, 3-4 of a 
pound olive oil, 2 ounces of white starck powder, 20 drops rose? 
10 drops cinnamon and 10 drops bergamotte oils; mix all well and 
color it with a little cochenilla tincture, and put it up as describ- 
ed for the others. 

Pommade a la potpouri. — Take one pound melted mutton 
fat, 3-4 o£a pound olive oil, 2 ounces white starck powder, 1-2 
ounce musk tincture, 1-2 ounce cedro, lavender, bergamot, orange 
blossom, and 20 drops clove oil; mix all well and put it up as al- 
ready mentioned. 

Vanilla pommade.— -Take 1 pound of mutton fat, 3-4 of a pound 
of olive oil, 2 ounces of white starck powder, 2 ounces of peruvi- 
an essence, and 3 ounces vanilla tincture; mix all well and put 
it. up. 

Violet "pommade. — Take one pound of mutton fat, 1 pound of 
olive oil, 2 ounces of white starck powder, 1-4- of a pound of pul- 
verised violet root, and 1 ounce of cedro oil; color it with a little 
violet tincture, mix all well, and put it in porcelan pots. 

N. B. If purified beef marrow is used instead of the mutton 
fat, the same weight of olive oil should be added in order to give 
to the pommade its proper consistence. 

Part XII. 

COSMETICS. 

To preserve a fine, smooth and fresh skin, wash your face and 
hands every evening before bed time, with cold water, and keep 
yourself from the effect of cold, and from sour eating and drinking. 
Wash water to move spots and hair in the face. — Melt 2 1-2 
ounces of white wax, add 1 ounce of potash and a quart distilled 
rose water; mix it well and keep it in a bottle. Wash and rub 
your face and hands every evening with a little o£ this mixture, 



Cosmetics. 49 

and let it get dry on it. The next morning wash it off with fresh 
water; continue in this manner a few weeks, and the spots and 
hairwilj gradually disappear. 

To move warts in the face. — Take 1-4 ounce sperm oil, 1-2 
ounce almond oil, and half as much camphor; melt all together 
over a stove and mix it well. Rub the warts several times a day 
with this pommade, and they will soon dry up. 

To move freckles. — Dissolve 2 spoonfulis of salt in a pint of 
■water, wash yourself before bed time with this solution and let it 
dry, then wash it away the next morning with fresh spring water, 

Another method to move freckles. — Take the juice of half ripe 
currants, add a teaspoonfull of sulphur, mix it well, and rub before 
bed time, the face with this preparation: the next morning wash 
yourself with sweet milk; continue in this manner for 2 or 3 
weeks and the skin will be freed from them. 

Another method to move freckles.— Take a glassfull of grated 
horse radishes, put it into a bottle and fill it with strong vinegar; 
wash yourself every evening with this infusion, and before 2 weeks 
all the spots will be moved. Or take some fresh and ripe juniper- 
berries, mash them and rub -the spots with it every evening before 
bed time; then wash it off the next morning. These two meth- 
ods will prevent freckles to appear again. Or take one ounce of 
benzoe tincture, mix it with a pint of distilled rose water, and 
wash yourself with this mixture several times a day: this wash 
water will also smoothen the skin. 

Pommade to move freckles. — Take 2 apples, some fresh celery 
root, \ garlic, mash them in a mortar then add 4 ounces of rose wa- 
ter, 1 ounce of barley flour, the white of 2 eggs and 1 ounce of mut- 
ton fat; a few drops of bergamotte oil may be added to give flavor . 
mix all well, and rub the spots every evening with a little of it. 

Essence of Naple. — Pulverise very fine i ounce borax and h 
starch powder, dissolve it with a pint of distilled rose water and 
even as much orange and sage water, add h ounce of benzoe tinc- 
ture and even as much camphor essence. This is a sure remedy 
for an over reded or copper face. Wash yourself several times a 
day with this essence and having used it a few weeks the copper eo~ 
• lor or redness of the face will be moved. 

B-5 • 



50 Cosmetics. 

Jinother remedy for redness of the face. — Put 2 ounces of 
sulphur with a pint of white wine vinegar, let it infuse in a warm 
place for 3 days: when used, wet a piece of linen cloth with the li- 
quid and cover your face for the night with it, continue in this man- 
ner for 2 or 3 weeks, when it will show its good effect. 

Wash water to make a fair skin. — Take h. ounce of potash, 
dissolve it in 2 ounces of distilled rose water, add 2 ounces of sweet 
amond oil and 3 ounces of lavender spirit; mix it well and keep it 
for daily use in a bottle. Before it is used, wash the face with fresh 
water, then wet a fine cloth with this wash water, rub it softly all 
over the face and let it dry on it. 

Jinother washwater. Mix § ounce camphor essence with one 
pound of rose water and 22 drops of benzoe tincture and use it. 

Virgin milk. — Drop gradually some benzoe tincture in a pint 
of rose water till it has become entirely white and use it to wash. 

Turc wash water. — Make a dough with 1 ounce of starch pow- 
der and a solution of gum adragant, add i ounce of benzoe tincture 
and 25 drops of vanilla essenee, then thin it with a quart distilled 
rose water, strain it through a cloth, and keep in a bottle. 

Brasilian wash water. — Put 1§ ounce of storax, \ ounce peru- 
vian balsam and even as much colophonium and myrrh with 2 
pounds of alcohol, let it infuse for 3 days; then filtrate it through 
brown paper and keep it in a bottle; when used, put a few drops 
with a little common rose water till it becomes white. 

Remedy preventing the falling out of the hair, and to make it 
grow. — Procure in a apothicary shop, 1 ounce of u??gt. ros. mix it 
with 2 drachms of bats. ind. nigri. and grease your hair every 
night with this pommade: or mix 1 ounce of tinct. cat. nigri. with 
2 ounces of alcohol, i pound of lavender water and a quarter of a 
pound cogniac brandy: when used, let it get milk warm, then rub 
your hair all over with it, and use a warm night cap, and continue 
in this manner for several weeks. 

To color hair brown. — wash the head with luke warm water, 
then take a tea spoon full of a solution of 2 ounces of potash in \ 
pound of rose water; put 1 or 2 teaspoon fulls of it on your hand ? 
and rub your hair all over, then let it dry in the sun. 

To change red hair in light hair. — Take 1 pound of fresh 

4 



Cosmetics. 5 1 

plantago herb, cut it fine and distill it, then put the obtained water 
with an other pound of the same herb, distill it again, and add to 
every pint 2 drachms venitian soap and a tea spoon full of carbona- 
ted soda: when used, wet your comb with this preparation and re- 
peat this several times every day: but the hair has to be corned till 
it gets wet from that liquid. 

To color hair black. — Take 2 drachms white silver salpeter, 
pound it very fine and dissolve it in 1| pound of rose water. Clean 
your hair from all greasy matter, and when dry, wet it with that 
solution, but be careful not to touch any part of the skin as it would 
become black also. 

Madagascar oil coMrouND for bald heads. — Take 2 ounces 
of sun flowers, even as much of melted goose fat and 2 ounces crest 
fat of a horse 1 ounce of disso'ved storax, 1 ounce of egg oil, | ounce 
of nero oil, 1 ounce thyme oil, 10 grains peruvian balsam, § ounce 
of egg oil, and even as much nero, rose oil and cacao butter, 
put ail into a bottle and mix it, then put it in a cool place and keep 
it for use. when used, take a few drops on your hand and rub the 
bald places with it and repeat the operation 2 or 3 times every day. 

This essence has the propriety to penetrate easly through the 
pores of the skin and to strengthen the roots of the hair. 

PoMMADUM TO MAKE THE HAIR GROW. Put into a glass jar 1 

pound of beef marrow, \ oz. mace and even as much pounded clo- 
ves, cardamon and laurel leaves, cover it with a bladder and tie it 
all round, then put it in a deep copper kettel filled with water and 
boil it for 6 hours, keeping the kettel always filled with boiling; 
water: when done, take the jar out and strain it while it is warm 
through a fine cloth, put it in a porcelan pot, and keep it for daily 
use. Before bed time take a little of this pommade on your hand, 
and rub the hair thoroughly with it. 

To MOVE LIVER SPOTS OR OTHERS IN THE FACE. Take \ pound 

of white bread crumbs and even as much of green pumpkin, pound 
all together to a kind of a dough, thin it with \ gallon of goat milk 
and let it stand for 24 hours; then add 1 pound of fresh pounded 
melon seed, and \ pound bitter almonds or peach kernes; put all in 
a large glass jar, cover it and boil it for 24 hours, putting the jar in 
a deep copper kettle filled with water, keeping the kettel all the 



52 Cosmetics. 

time full : when done, squeeze the juice out and keep it in a well 
corked bottle, and wash the spots twice a day with this extract, 
and they will soon disappear. 

Red coloring for the pace. — Dissolve a little carmin in wa- 
ter, boil it for 1 minute with a piece of cotton cloth, let it dry, and 
rub your face with it. If the solution is not boiled it will discharge 
more color. 

Red tincture to coIor the face. — Take 4 ounces of the above 
prepared colored cloth, infuse it for 3 or 4 days with a pint of 
wine vinegar and 3 ounces of orange flower water; then strain and 
squeeze the liquid through a clean clcth, add 2 drachms of pulve- 
rised sugar mixed with 12 dops of rose oil and keep it in phiols. 

Parisian red to color the face. — Mix 1 ounce carmin with 
2 ounces of chalk dust, add as much distilled rose water as it is 
necessary to make a thin dough; put it in small porcelan pots and 
let it dry; then take a little of it on your fingers and rub your face 
with it. 

Portuguese hed to color the face. — This is prepared like 
the parisian red, exept that a little lemon juice and a few drops of 
sweet amond oil is mixed with it. 

White color for the face.— Take h pound of white starch 
powder or fine pulverised lylia roots; mix it with almond milk till 
it becomes very thin. Before bed time cover your face with a little 
of it, let it dry, and wash it off in the morning. 

Perle white for che face. — Take 2 drachms of perles, pound 
them fine; then rub the powder on a porphyre stone, adding a little 
water, and when dry, put it in a small porcelan pot. 

London while for the face. — Take 1 ounce of finely pulverized 
oyster shells, add as much starch powder and a little water; mix it 
well, adding at last a few drops of bergamotte oil, and put it in 
small porcelan pots. 

Rose vinegar to refresh the skin. — Take \ pound red beets 
juice, h. pound wine vinegar, 3 ounces of fresh roses, let it infuse 3 
days in the sun, then strain through a fine cloth, and mix 1 ounce 
of rose essence with it. 

There are many of the fine preparations to color the skin 



Cosmetics. 53 

but they are generally composed of minerals and should never be 
used as they will at length produce all sorts of evels and metamor- 
phose the face into a real thermometer. 

To reden the lips. — Dissolve 2 drachms of alum in 2 ounces of 
vinegar and wet the lips with it. 

Red lip pommadum. — Take 1 ounce of white wax, 2 ounces of 
beef marrow; 2 ounces of rose pommadum; melt all together over 
a stove; add \ ounce of alcana and boil it a few minutes, pass it 
through a fine cloth and add 20 drops clove oil, stiring constantly 
till it gets cool. 

White lip pommadum. — melt together 1 ounce of pork fat, 1 
ounce of white wax, i ounce of jasmin oil and 2 drachms spermacets 
when it is melted, mix 20 drops bergamotte oil with it. 

To cure dry and sore lips. — Take a piece of gum arabic in the 
mouth, and when it begins to melt, wet the lips occasionally with 
the tongue. 

Preservative powder for the gum. — Take 1 ounce of loaf sugar 
2 ounce of cream of tartar, lh ounce magnesia, 1 drachm orange 
blossom, 2 drachms cinnamon powder, 1 drachm carmin and £ 
ounce pulverized quinquina; put all in a mortar and make it as fine 
as possible, adding a few drops of clove and pepermint oil. When 
used take a little of it on a soft tooth brush and rub the teeth lightly? 
then rinse the mouth with fresh water. 

Coal powder to clean the teeth. — Take h ounce of pulverized 
coals, 2 drachms pulverised quinquina, 10 grains myrrh, 5 drops of 
bergamotte and ciove oil; pound all together and keep it for use. 
Char-coal powder may be used by itself and will produce a very 
good effect. 

Antiscorbutic tincture. — Pulverise \ ounce cajou, myrrh and 
cloves, put it into a bottle & pour 4 oz. of distilled cocklearia water 
over it; add 2 drachms of peruvian balsam, cover the bottle with a 
bladder and tie it; then put it a few days over a stove and when it , 
gets red, filtrate it through brown paper. When used, rub the gum 
every morning with it and rinse the mouth with luke warm water. 

To move the bad smell from the mouth. Dissolve a little of al- 
kali in some distilled water and add 2 or 3 spoonfuls of cogniac 

*5 



64 Refined Soaps. 

brandy. When used put a tea spoonfull of it in a tumbler-full of 
water, and gargle your throat and mouth with it. 

Another remedy f or the bad smell of the mouth. — Take ,a 
handfull of sage, cress and cocklearia, pour a pint of hot water over 
it; when cool, filtrate it, and add a little of myrrh and borax tinc- 
ture, and rinse the mouth in the morning and evening with it. 



REFINED SHAVING SOAP MAKING. 

Part XIII. 

AROMATIC AND REFINED SOAPS. 

Aromatic soap powder — Take \ pound of pulverised venitian 
soap, 1 pound of starch flour, half ounce pulverised violet root, 2 
drachms of potash, 20 drops of bergamotte and 12 drops lavender 
oil; pound all in a mortar, and put it up in boxes. 

Another soap powder. —Take. 1 pound of grated venitian soap, 
dry it well on the stove, then pulverise it finely and add 30 drops 
of rose oil, 25 drops of orange flower oil and half ounce of potash? 
mix all well and keep it in boxes. 

Sultan soap powder. — Take 1 pound of pulverised venitian 
soap, 1 pound of sweet and scalded almonds, pound them as fine 
as a dough; add the soap, 2 drachms of benzoe tincture, 2 drachms 
jasmin oil and 10 drops of musk essence; let it get dry, and work 
it in a fine powder. 

Persian soap powder — Take 1 pound pulverised venitian soap, 
pass it through a hair seive, 1-2 ounce of calcinated soda, 1 ounce of 
pulverised violet root, 2 drachms pulverised cardamon, 30 drops 
lavender and bergamotte oil, 20 drops of lemon and 3 drops of cin- 
namon oil: all the oils should be mixed before they are put to the 
rest, with a spoon-full of white sugar, then put all in a mortar and 
pound it finely, and keep it in well tied boxes. 

Almond tablets. — Take 1 pound grated venitian soap, boil it in 
a new earthen vessel with a quart of rain water, stir it constantly till 



Refined Soaps. 55 

the soap is entirely melted; then add a quart of bitter almond milk 
and boil it till it becomes thick, stiring all the time; when thick 
enough add a few drops of lemon, clove or bergamotte oil, mix all 
well, and put it in some small white paper boxes. 

Winsor soap. — Take 2 ounces of cyper root, 1 ounce of clove 
and cinnamon, i ounce of curcuma root and 1 grain of castoreum, 
pulverise all extremely fine, put it into a bottle and pour 1 pint of 
rectified whisky over it, let it infuse for 4 or 5 days, then filtrate 
this tincture and keep it for the following preparation. Boil 2 
pounds of venitian soap with 1 quart of rain water, when disolved, 
strain it through a clean cloth, put it again over the fire, adding \\ 
pound of grated soap and 1 handfull of salt: when almost cool, sepa- 
rate the soap from the water, put it in an earthen vessel and mix it 
thoroughly with 2 ounces of hair powder, 2 ounces of pulverised 
violet root and the above described tincture; have some tin moulds 
and fill them with this soap, while it is yet a little more than milk 
warm. 

Palm soap. — Dissolve 2 pounds of grated venitian soap in a tum- 
bler-full of rectified whisky, and before the solution get cool, mix 2 
drachms cedro oil, 35 drops of rose oil and 10 drops of castorcum 
tincture with it, then fill some small tin moulds, let it get hard, and 
wrap them up in fine paper. 

Soap balls. — Cut 1 pound of Marseilles soap in small pieces and 
lay them aside, then dissolve 4 pound venitian soap with 1 pint of 
rain water and 1 ounce of potash, boil it tid it froths, stiring all the 
time; when cool and hard, cut it in still smaller pieces of the size of 
a small bean, then dissolve \ pound of white soap in a pint of rain 
water, add \ ounce of pulverised cinnabar, mix it well, then take it 
from the fire, and when it is about milk warm, add 40 drops of la- 
vender, bergamotte and lemon oil and 2 grains of musk; mix all tho- 
roughly, add the cut pieces to it and form it into balls; let them 
get perfectly dry in a cool place, then grate with a knife the out- 
side off in order to show its marbled appearance. The colors and 
the forms of this soap may vary. If some fine pulverised amber is 
used , the soap will get, grey, the amber will color it brown, the 
english red, red brown; the ochre yellow, and the prussian a blue 
color. 

Scented shaving soap balls, — Take 2 ounces of grated veni- 



56 Common Soaps, 

tian soap, add 1 grain musk 6 drops clove oil, and 30 drops 
of bergamotte oil, sprinkle 5 grains of cinnabar over it, and 
work it in balls, let them get dry, then grate the outside off. 

Liquid soap. — Put a i of a pound of grated venitian soap in a 
bottle, pour % pint of alcohol and 1-2 tumbler-full of rosewater over 
it, then tie the opening of the bottle with a bladder, and let it infuse 
for 2 weeks in a warm place. This soap will move directly all 
greasy matter from the skin. 

To purify the soap.— Take a certain quantity of common soap* 
cut it in small pieces, dissolve it in the same weight of rose water, 
then strain it through a fine cloth; put it again over the fire, and 
add a hand-full of salt in order to separate the watery parts from ihe 
soap; and when cool, cut it in pieces, and let it get dry. If this 
soap is wished very fine, the same operation should be repeated 
once more. 



Part XIV. 

FABRICATION OF COMMON SOAP. 

Lye. — All soaps are made from lye, unslaked lime and greasy 
substances. The lye is prepared in putting several bushels of wood 
ashes in an old and loose barrel, to make a hole in the upper part 
and to put 1 quart of broken unslaked lime in it; then pour occa- 
sionaly boiling rain or river water over it. The lye should be as 
strong as to bear a fresh egg, if not, some potash should be added, 
or be poured again over an other barrel full of ashes. 

Soap making. Put 2 parts of the above prepared lye in an iron 
kettel, add one part of fat, boil it for 1-2 an hour, stiring all the time 
then add the other part of lye, and keep it boiling til! it gets as 
thick as jelly; when 2 or 3 hand-fuls of salt should be put with it, 
in order to separate the watery parts; and after it has got cool and 
hard, cut it in long pieces, and let it get dry in the air. 

To make venitian soap.--. Take the same weight of olive oil 
and strong lye, and proceed as above. 



Common Soaps. 57 

To make spANrsH soap. — Take the same weight of olive oil and 
strong lye, and add to every pound of oil 1 pound of soda. 

To make black soap. — Take the same proportion offish oil and 
strong lye. 

To make green soap. — Take equal weight of lin or turnip seed 
oil and strong lye. 

Easy method to make soap with soda. — To every pound of 
fat, take £ pound of socla and a spoon-full of salt, lime and even as 
much whisky, boil the soda lye a few hours with the fat - T then let it 
get cool and cut it in pieces. This soap will get harder than that 
which is made with lye. The proceeds to make the soda lye are 
the same as it is explained for the common lye. 

To purify old fat and tallow. — Put 3 gallons of water in a 
kettel,add gradually and by small quantity 1 pound of sulphuric acid 
then put 100 pounds of tallow with it and boil it, for 1 hour; when 
cool, take the cake out. 

Wash soap for silk. — Melt together 1 pound of white soap, the 
half of a beef gall, 1 ounce of clear honey, 1 1-2 ounce of white su- 
gar and a tea spoon-full of venitian turpentine; when all is well 
united, put it in some forms made with a wet cloth, and keep it for 
use. This soap will move also the grease spots in silk. 

Another wash soap fou silk. — Melt 1 pound of common 
soap with \ pound of beef gall, then add 1 \ oz. of venitian turpen- 
tine, mix it well and finish as described in the preceding receipt. 

Potatoe wash water. — Peal some white potatoes, wash them 
from all dirt, then pound or grate them, and put a certain quantity 
of water with it, mix it a little while; then strain it through a cloth, 
let it stand for 1-4 of an hour and draw the clear off. The feculum 
which has settled on the bottom may be used in the kitchen; white 
and colored cloths, silk &c. may be washed with this water if no 
soap is on hand. 

Sour soap. — mix 1 ounce of sulphuric acid with \ ounce of al. 
mond oil. This soap is very often used by liquor merchants in 
order to show the perle proof: but a honest man will never look 
for his benefit by cheating, however this falsification will put the 
purchaser on his guard. 



58 Candles. 

CANDLE MAKING. 

Fart XV. 

TO MAKE GOOD CANDLES. 

To REFINE THE TALLOW FOR CANDLES. Take 100 pounds of 

clear tallow, cut it in small pieces, put them in an open barrel with 
30 pounds of water mixed with 1 pound of sulphuric acid and mix it 
thoroughly; let it stand for 3 days, then take the water off and put 
the tallow in a kettel with 30 pounds fresh water; boil it for 3-4 of 
an hour, stiringall the time; put the fire out, and let it get cool and 
hard, then take the cake out, and cut it again in small pieces; add 
the same quantity of water and sulphuric acid, boil all together for 
an hour, skimming it carefully, then put it in a large tub and let it 
get hard. Then cut it in pieces about 2 inches thick, wrap them 
in linen towels and put them under a strong press; the oily subs- 
tance will soon run out, and the tallow remain as hard as wax : these 
candles will never run, give a better light and last longer. This 
manner to prepare the tallow is generally used in Paris, where it 
bears the name of stearin tallow. The oily matter may be used to 
make soap. 

To prepare transparent tallow. — Do exactly as prescri- 
bed in the preceding receipt, but boil it once more, and instead of 
water and sulphuric acid, add 2 pounds of turpentine oil and when 
cool and hard, put it between a double flannel cloth, and press it out. 

To prepare good wicks. — Dissolve 1 ounce of saltpeter in a 
quart of lime water, pour it over the wicks, then press the water 
out and dry them. By this preparation you will obtain a better 
light, and the candles will never run: 

Another method to keep candles from runing — Have a 
little glass ring of the size of a five cent piece, putting it on the top 
of the candles: the ring will get warm and make a little hole round 
the wick, while the edges will remain firm. 

To make green burning candles. — Dissolve 2 ounces of pulver- 
ised borax, 1^ ounce verdegris in a pint of vinegar, immerse the 
wicks in it; then let them dry and mould your candles. 

English preservative candles.—Taike 7 ounces of purified saltpe- 



Tobacco. 59 

ter, 1 ounce of salt, 1 ounce of galmay, \ ounce of borax and 2 
draclims of arsenic: pulverise all as fine as possib'e, & mix it with 2 
pounds of melted tallow; then immerse your wicks in it, and let 
them get perfectly dry. But thin and fine twisted wicks should 
allways be prefered, if good candles are desired. 



Part xvi. 

FABRICATION OF TOBACCO IN GENERAL. 

The tobacco is raised in several parts of Europe, and particularly 
In those countries which lays along the Rhine. In the united states^ 
Maryland, Virginia, North Carolina and Kentuky furnishes a 
great deal of that produce. In South America, the Islands of St. 
Domingo, Havana, and many other places as Varinas, Oronoko, 
Portorico, Kumana and Brazil abounds with this produce and fur* 
nishes to the commercial treat the best and most esteemed tobacco. 

In some countries the brown tobacco stands in the highest price 
and in some others the light colored is prefered. The same 
plant furnishes also several kinds of tobacco if the leaves are selec- 
ted and separately put up. The tobacco fabricants work it general- 
ly in this way in order to have different qualities of tobacco, and 
pass it in commerce under different names. 

A light and sandy ground should allways be pre fered for the 
raising of tobacco, as it furnishes generally the strongest and ligh- 
test leaves and the best fit to manufacture cigars. Tobacco which 
is raised in a heavy and rich ground, brings thicker and larger 
leaves; but which should preferably be used to manufacture snuff 
tobacco. 

To remove the strong and disagreable taste in country tobac- 
co. — Cut the leaves coarsly, put them in a barrel and pour as much 
warm water oyer to cover them; let it stand for 24 hours; then 
take the water off, squeeze the juice out the leaves, put them again 
in the barrel and pour some more warm water over them, let it 
stand for an hour, then wash them in the same water and repeat this 
once or twice more: when this is done, spread them upon a table and 



qq Tobacco. 

sprinkle a strong decoction of strawberry leaves over them; let it 
get almost dry; moisten them again with the same decoction in 
which § ounce of saltpetre and 1 ounce of sugar has been dissolved, 
then let them get dry in the sun, and add to every pound 2 drachms 
of pulverised storax. 

Another method to move THe bad smell op the FResH 
tobacco leaves. — Put the leaves in a barrel, cover themwith 
warm water, and let them stand for 24 hours, then rinse them out 
and filtrate the juice through a large coal bag; infuse them again in 
that filtrum for 24 hours, then squeeze the juice out, & dry them 
in the sun. When this water is distilled and the leaves infused m 
it for the same length of time, it is considered by the tobacco fabri- 
cants to produce an effect of a superior quality. 

Another method to correct bad smelling Tobacco and to give it a 
pleasant flavor. ---Take 1-4 of a pound pulverised cascarilla, boil it for 
one minute with one gallon of water, dissolve 1-2 pound of gum 
arabic in it, and strain it through a cloth. Make a layer of 25 
pounds of tobacco leaves, then sprinkle the fourth part of the wa- 
ter over them. Further prepare a powder of 3 ounces of cinna- 
mon, 2 ounces of anis, 2 ounces of thyme and 1 ounce of storax, 
mix it well, and sift the fourth part over the first layer; make an- 
other layer of 25 pounds and repeat the same. Continue in this 
manner till one hundred pounds are used; then let it stand for one 
hour, and put it up. 

Preparation before the tobacco is selected. — Put it in a pile, 
but sprinkle occasionally some water in which a little salt has 
been dissolved over it, and when it has become soft, put the clear- 
est, the yellow, the brown and the dark leaves apart, and roast 
each sort separately. The roasting consists in putting the leaves 
upon a middling warm iron stove, and to turn them as soon as they 
begin to evaporate the water which has been sprinkled over them; 
then put each sort in a dry and airy place. 

Preparation of the Virginia stems. — Moisten them with a 
little water and let them get soft; then cut them finely and roast 
them in the same manner as described above. When completely 
dry, sift it through a fine seive in order to separate all the dust 
which may be mixed with the stems, then sift it again through a 



Tobacco 61 

coarser seive, and if some pieces has not fallen through, cut them 
finer. These stems are commonly mixed with the swiscent and 
Maryland tobacco and are put at the lowest price. 

To DISTINGUISH THE DIFFERENT SORTS OF TOBACCO. The Wa- 

rinas tobacco is generally spoted and the light colored is considered 
as the best. The Oronoko possesses a pleasant flavor, but is to 
strong by itself for smoking and has to be mixed with some Vari- 
nas and Portorico. The Portorico is put up in rolls from 4 to 6 
pounds each, it looks light brown, the leaves are thin and give a 
sweet flavor. The green leaved Portorico is of no account and 
should never be used for the fabrication of cigars. The St Domin- 
go leaves have a very pleasant taste and are generally used to cover 
the outside of the cigars. The Cuba or Havana leaves are very 
much like the Portorico tobacco. The Louisiana and Florida to- 
bacco are generally mixed with Portorico or Havana leaves. 

As it is of a great importance for the tobacco fabricant, to know 
how to mix the different sorts of tobacco, we shall therefore give a 
true proportion between each sort and which should be strictly ob- 
served by the cigar makers, if they wish to pay any notice to their 
customers. 

Varinas cigars first quality.— Take 12 parts Varinas in rolls 
6 parts of Havana and even as much Oronoko. 

Varinas cigars second quality. — Take 9 parts Varinas in 
rolls, 6 parts Havana, 5 parts Orenoko and 5 parts Portorico. 

Varinas cigars thirt quality. — Take 12 parts Varinas in 
rolls, parts Havana, 5 parts Portorico and 2 parts of Oronoko. 

Louisiana mix. — Take 10 parts Portorico 6 parts Havana and 
9 parts Louisiana scrubs. 

Louisiana canaster.— Take 10 parts Portorico, 5 parts Ha- 
vana and even as much St. Domingo and Louisiana scrubs. 

Swiscent canaster. —Take equal quantity of Portorico and 
brown Maryland or light Virginia tobacco. 

English canaster.— Take 1 pound of pulverised fennel, 2 
pounds of cascaril a, 1 pound of juniperberries and 4 pounds of rock 
candy; put all in an earthen vessel and pour lgal on of boiling wa- 
ter over it, let it infuse for an hour, then boil it a few minutes and 
B— 6 



62 Tobacco 

strain it through a cloth; when cold, moisten 100 pounds of Vir- 
ginia leaves with it, and dry them in the shade. 

Artificial Portorico first quality. — Boil for \ an hour 
2 and a \ pounds of figs, even as much raisins and \ pound of dates 
with \ gallon of brandy, pass the liquid through a seive, and sprinkle 
it over 100 pounds of Virginia leaves, then dry it. 

Artificial portorico second quality. — Boil for \ hour 3 
pounds of currants 1 quarter of a pound leaves, 1 pound salted roses 
add \ pound honey with 1 gallon of wine vinegar and \ gallon of 
water; press it through a seive and sprinkle it over 100 pounds of 
Virginia leaves and dry it. 

Artificial Portorico thirt quality. — Take 1 pound of cur- 
rants 1 quarter of a pound fennel seed, 2 pounds of honey 2 ounces 
of cinnamon and 3 ounces of gum mastix; infuse it for 5 days with 
1| gallon of brandy, then strain it through a cloth and sprinkle it 
over 100 pounds of Virginia leaves and dry it. 

Artificial swiscent. — Infuse for 4 or 5 days, 6 ounces of cas- 
carilla; 2 ounces of annis seed, 5 ounces of juniperberries and 2-J 
ounces of gum mastix, with 1^ gallon of brandy, then strain it 
through a cloth, and moisten 100 pounds of Virginia leaves with it 
and dry it. 

Superior smoke tobacco. — Boil for a quarter of an hour \ ounce 
cascarilla and saltpeter, 2 ounces of tea, 3 ounces of honey, \\ ounce 
annis seed and 1 ounce of juniperberries with a bottle of wine vine- 
gar and \ gallon of beer; then let it infuse for several days and strain 
it; moisten 25 pounds of Virginia leaves with this infusion, and 
dry it in the open air. 

Pectoral smoke tobacco. --Take ahandfu'l of ysop herb, pour 
a pint of boiling water over it, and when almost cool, strain it 
through a cloth, and infuse for 1 hour a pound of finely cut tobacco 
in it, and dry it in the open air and mix it with 2 ounces of dry 
lettuce leaves cut in pieces. This tobacco has been recommended to 
persons affected on the lungs. 

Means to render the smoke pleasant. — Mix either a little 
of the dried caraway or the strawberry herb cut in pieces with 
the tobacco: or boil it a few minutes with some sweet milk and a 



Tobacco 63 

piece of rock candy, then squeeze it through a cloth and dry it in 
the sun. 

Manufacture cigars, in general. — The petillos cigars are 
made in Seville, Spain. The tobccaco is cut up fine, rolled up in fine 
and unglued paper. The straw or Pagltos cigars are made of bro- 
ken Havana leaves and covered with a tender corn leave. The 
natural cigars are made of a mixture of all sorts of Havana tobacco 
and covered with a select and sound leave. The Havana cigars 
are the most prefered and the best; they are entirely made of the 
selected leaves and which are of a bright yellow: these cigars vary 
in length and thickness according to the different places where they 
are made. The best may be obtained from the monks to whom 
the country people brings the choicest leaves as a present. The 
north American cigars are made of the best tobacco which grows 
in different parts of the United states, and are covered with Hava- 
na leaves; vary also in length and thickness and bear the name of 
half Spanish cigars. The Spanish cigars or Cigarros Sevillos, are 
made of the best Virginia tobacco and covered with Havana leaves, 
but they may be easly distinguished from the real Havana cigars, 
these are rolled up from the right to the left and the others from 
the left to the right hand. 

The manipulation to make cigars is quite simple when the inside 
and the outside leaves are prepared as we have already prescribed, 
for this purpose take an equal proportion oi tobacco and roll it nice- 
cely up in a moisted leave between your fingers and a tab e. The 
leaves shouid always be lightly moistened before they are em- 
ployed and the ends of the cigars should be glued with gum water. 
A good workman may make from 12 to 1500 a day. 

Fabrication of the snuff tobacco in general.— Any sort 
of tobacco leaves prepared as it has been already described, may be, 
with addition of salt, transformed in snuff tobacco; the proceeds to 
make the different kinds are, as follows: When the tobacco is 
pulverised, dissolve 1 1 pounds of salt in 5 \ gallons of water, mix it 
thoroughly with 100 pounds oftobacoo, then add 5 pounds more of 
fine sifted salt which should be well united with the whole mass, 
put it in a clean barrel and let it ferment in a warm place; should 
it get warm in the inside a few days after it has thus prepared, add 
then 2 or pounds more of the sifted salt and mix it thoroughly: but' 



, fi 4 Tobacco 

if it is then found cool, the barrel should be covered and left to get 
age. 

Sauce for St Omer SNUFF.-Dissolve 10 pounds of salt in 4 gal- 
lons of water, add four pounds of tamarinths and even as much ho- 
ney, boil it rapidly for \ hour and slum it; then pass it through a 
seive; when cool, add 1 gallon of vinegar and \\ gallon of water in 
which 3 pounds of carbonated soda and 1 pound of ammonia has 
been previously dissolved, this addition should be done gradually 
to avoid the raising; mix this sauce with 100 pounds pulverised 
swiscent leaves, put it in a barrel and charge it with heavy weights, 
the next day, draw the liquid off by a hole fixed near the bottom 
of the barrel, pour it over the tobacco and repeat this every day 
till it ceases to run; thus let it stand for 1 year, if possible. 

St-Omer second quality. — This tobacco should be ground 
coarser than the above mentioned, but the preparation of the 
sauce is the same, it has to be mixed with the. hands till it sticks to- 
gether, and bolls may be formed out of it, when it has to be put in 
a barrel and loosely pressed and to excite a prompt fermentation 
it should be put in a warm room; 2 weeks afterwards work it again 
thoroughly and add 6 pounds of sifted salt to every 100 weight; 
then pack it closely and let it get age. 

Violet snuff. — Do exactly as it is prescribed in the preceding 
receipt;]and to every 100 pounds, add 5 pounds of pulverised violet 
roots. 

Natural snuf. — The sauce for this tobacco is mostly composed 
of the common sort, and the preparation of it is as follows . Take 
3 pounds of liquorice root 2 pounds clove roots and 1 pound of 
myrtle-berries; boil it for \ hour with 10 pounds of water; then 
strain it through a cloth and add 10 pounds of salt, 1 gallon of bran- 
dy, 3 pounds of potash, 1 pound of ammonia and 2 pounds of pulve- 
rised juniperberries; mix it as described in the preceding receipts, 
with 100 pounds of fine pulverised tobacco and add 8 days after- 
wards, 6 pounds of sifted salt; then pack it closely, and let it get age. 

Mokocco snuff. — Take 40 pounds of the above prepared snuff 
st-Omer and 60 pounds of st-Omer second quality; add 3 pounds of 
pulverised roses and even as much lignum rhodii, 1 pound of cream 
of tartar and 2 pounds of potash; pass all through a fine seive and 



Tobacco. 6 s ' 

mix it well with the tobaceo, then pack it closely and let it get % 
months old. 

Marino snuff first quality. — To make the sauce for this 
tobacco. Take 10 pounds of salt, 3 pounds of potash and 1 pound 
of ammonia, dissolve it in 4 gallons of water, mix it with 50 pounds 
prepared St. Omer and 50 pounds best Virginia tobacco, both mid- 
dling fine pulverised; put it in a clean barrel and let it stand for 5 or 
6 weeks; then prepare an other sauce with a solution of 2 pounds 
of white sugar, 2 pounds of salt and 1 pound of cream ot tartar in 
2 gallons of water; work it again thoroughly with this sauce: then 
mix 1 pound of fine pulverised Tonko beans with it. Two weeks 
afterwards, add 7 pounds of fine pounded and sifted salt and unite 
all well. This snuff should get 6 months old before it is used. 

Marino* snuff second quality. — Take 50 pounds Virginia 
stems finely pulverised and 50 pounds St. Omer snuff and mix it. 
The sauce and the preparation are the same as it has been prescri- 
bed m the preceding receipt, except that only \ pound of Tonko 
beans and lpound of pulverised mealot flowers should be mixed 
with the tobacco. 

Dutch snuff. — To make the sauce of this sort of snuff, dissolve 
in 4 gallons of water 10 pounds of salt, four pounds of sal-ammoniac 
and 3 pounds of potash; work this solution with 50 pounds of pul- 
verised Virginia stems & 40 pounds of the best Kentucky tobacco, 
then add \\ pound of fine pulverised juniperberries, sift it over the 
mass and put it for 6 weeks into a barrel; when it has to be mixed 
witb 50 pounds of St. Omer tobacco, 6 pounds of salt and 2 pounds 
of pulverised sugar, then put it again into the barrel and pack it 
closely. In a few months this snuff will be ready for use. 

Robillard or Parisian snuff. — To 50 pounds of best Virgi- 
nia, and 50 lbs, Kentucky tobacco, prepare the following sauce. 
Take 12 pounds of salt, 4 pounds of carbonated soda, dissolve it in 
3 \ gallons of water and add \ gallon of claret wine, 1 bottle of cog- 
niac brandy and four pounds of molasses; then boil four pounds of 
tamarinths with \\ gallon of water and when it is entirely dissol- 
ved, strain it through a cloth and mix it with the rest, and work it 
as described in the preceding receipts. 

Tonko snuff. — To 100 pounds of middling fine pulverised Vir- 



06 Making Waiters, kc 

ginia tobacco, prepare the following ingredients. Take 2 pounds 
of pulverised tonko beans and 1 pound of cloves, this powder aside 
then boil 6 pounds of currants with 2 gallons of water, skim it and 
pass it through a seive and let it get cool. Besides, dissolve 1£ 
lb. of ammoniac, lbs. of carbonated soda and 12 lbs, of salt in 3 gal- 
lons of water, then pour \ gallon boiling water oyer 2 lbs. of cala- 
mus roots, pass it through a seive and let it get cool; mix the 3 
liquids and work it thoroughly with the tobacco, put it for 2 weeks 
in a barrel, then take it out again and sift the above described pow- 
der and 6 lbs. of salt over the mass, mixing again all well and pack 
it closely. Before 6 or 8 months this snuff should not be used. 

Part XVII. 

TO MAKE WAFERS AND SEALING-WAX. 

To make wafers.— There are some of every size and color, but several 
formes should be procured if it is intented to make a treat with this article- 
The moulds consist in a kind of waffle iron in which the sizes are smothly 
cut out, the two pieces should be'perfectly even and join out mostly welL 

To make white wafers.— -Make a very thin dough with some wheat 
flour and water, then put a spoon full of it in the mould and shut it, warm 
it over a light coal fire, and when hard enough, which a little experience 
will learn, take the cake out, let it get dry on a table and cut them ne6dly 
out. If they are wished bright, immerse the cakes in alight solution or" 
clarified animal jelly, and dry them in a warm place. The colored wafers 
are made in the same manner, but the water which is used is colored either 
with one or the other color: as follows. 

Black wafers.— Mix a little of Chinese ink with water, or stir some 
■lamp black with it and filtrate it through a flannel bag. 

Red wafers.— Make a decoction of Japan wood, or an infusion of fine 
pulverised cochineal to which a little pulverised alum should be added. 

Yellow wafers.— Make a decoction of curcuma, or an infusion of 
saffron. 

Blue wafers.— Dissolve a little prussian blue in water and add a few 
drops of sulphuric acid. 

Violet wafers.— Mix some of the above mentioned red and blue colors-. 

Green wafers.™ Mix some of the above mentioned yellow and blue color 



Chocolate Making 67 

N-% B. These wafers are generally mixed and put. up in small boxe»* 
from 1 to 500 in each. 

To make sealing Wax. — Take 1-f lb. of turpentine, 1 lb. of schellac, V 
1-2 lb of cinnabar, 1-4 lb of chalk and 6 ozs. of magnesia. Put the tur- 
pentine over the fire and as soon as it gets warm, add the pulverised 
chalk, stir it till it is well mixed, then add the schellac; when this is mel- 
ted, take it from the fire and mix the magnesia and 2 spoonfulls of cinna- 
bar with it. put it again over the fire, and when it is boiling, add the re., 
maining of the cinnabar and a little peruvian balsam and put it into 
moulds. If colophonium instead of chalk is used, it would be so much 
better. The same substances which have been employed for the wafers- 
may serve to color this wax if they have been well mixed with a little o* 
olive oil. 

Watson's improved sealing wax.— Take 1 part of schellac, 1 part of 
cinnabar and 1 part of turpentine, melt these substances over a light fire 
and mix all well, then put it upon a smooth copperplate, roll it in fingers 
thick and 6 inches long pieces, press it with a flat copper piece and lay a 
a piece of straw in the middle, warm it a little, and when soft enough, roll 
the straw piece in the middle. This sort of sealing wax will continually 
keep on burning and will make the sealing more regular. 

Wax candles.— Melt 20 lbs. of whitewax with 5 lbs of venitian tnrben„ 
tine, then put a sufficient quantiiy of cinnabar or pulverised verdegi'is 
with it and mix it well, put it upon a marble table which has been mois- 
tened with a little water, and roll it out. These candles are generally 
used in churches. 



Part XVIII 

CHOCOLATE MAKING. 

Select the heaviest cacao beans, put them in a seive and shake 
trfem in order to separate the dust and sand which sticks 
on them; then roast them over an equal fire till they begin to crack 
and the hulls gets loose then pound them in a mortar while warm 
and till they are reduced in a kind of a dough and nothing coarse 
be felled any more between the fingers, then add to every pound 
of this dough, 1 pound of pulverised and sifted sugar, continuing to 
pound it till it is well mixed, when i oz. of fine pulverised cinna- 
mon, 2 drachms of cloves and \ drachm of vanilla should be added 
and well mixed with it, then be put in tin moulds, which should be 



$8 Varnish Making 

greased with sweet amond oil and in which it has to get cool, then 
to be taken out and wraped up in white paper. 

The chocolate of heath is prepared in the same manner, but the 
spices are left out Chocolate in general should all ways get some 
age before it is used. 

Chocolate with succory. — This chocolate is prepared in the 
same manner as above described, exept that only the half of the su- 
gar is use$ and 1-4 of a pound of fine pulverised succory roots are 
mixed in its preparation. This chocolate is much recommanded 
for weak stomachs, it is nourishing, stomachic and lightly laxative. 

<*■ 
Part Xix. 

GENERAL PROCESS TO MAKE VARNISH. 



When the copal is used, it should be always pulverised and mel- 
ted into a glass vessel with the strongest kind of alcohol which can 
be procured. The vessel should be placed in a kettel filled with wa- 
ter, which should be kept boiling for 2 hours and stired occasionaly 
with a wooden stick. 

Turpentine varnish.-— Warm the turpentine untill it gets li- 
quid, then add the other ingredients and boil it for 1 hour in the 
same manner as it is descriibed in the preceding receipt; then take 
the vessel out the water and stir the contents till it is cool, let 
it stand for 1 or 2 days, draw the clear oft] and filtrate it through a 
clean cotton cloth; put it in well closed bottles and keep it for use. 

Oil varnish. — When this varnish is prepared, it should be care- 
fully attended to, as it happens very off en that it will inflame or 
turn in coals which is particularly the case in making copal varnish. 
To avoid this, use always a large vessel and a light coal fire. 

While varnish for paper, cards, maps, pictures fyc. — It is ne- 
cessary to cover the object once or/twice with a thin solution of 
gum or izen glass in order to hinder the varnish to run through. 

Lin oil varnish. — Take 2 gallons oflin oil with li lb., poundedi 
litharge of silver and l§ oz of sulphuric acid, put it ma large copper 



Varnish Making q9 

kettel, boil it till it forms on the surface a kind of a skin, when it 
has to be taken from the fire and left undisturbed till it has settled 
and become clear, then draw it off, and bottle it 

Another lin oil varnish. — Take 8 lbs of lin oil and 1 lb. litharge 
of silver or red cinnabar, boil it over a light coal fire, stiring con- 
stantly till a drop which is put in the fire don't crack any more, but 
burns calmly, when it has to be taken from the fire and one ounce 
sulphuric acid gradual y mixed with it. As soon this varnish is coo! 
it will be clear and should be bottled immediatly. 

Superior varnish. — Melt 4 ozs. of colophonium with 2 ozs. ve- 
nitian turpentine and mix it while it is warm with one lb. of boil- 
ling varnish as described in the preceding receipt, and when it is 
cool, mix it with the other 7 lbs. of the same varnish. This splen- 
did varnish may be used for wpod, glass, metal, stone work &c. 

Cipal varnish. — Break the copal in small pieces of the size of 
a bean, put them in a glazed earthen vessel over a light fire, stir- 
ing it occasionally with an iron stick; when the froth begins to fall 
and the copal is running clear from the stick, take it from the fire> 
and add the turpentine and the lin oil varnish while both are near- 
ly boiling hot, but this should be done gradually a-nd without 
ceasing to stir it. The proportions of this varnish are \ lb. of clear 
copal, 15 ozs. of turpentine and 2 ozs. of lin oil varnish. 

Copal varnish with sandarac. — Take 6 ozs of copal, treat it 
exactly as described above adding 1 1-4 oz. of sandara; when mel- 
ted mix it with 4 ozs. of hot lin oil varnish and 6. ozs of turpentine. 

Copal varnish for metals. — Take 2 parts of broken copal and 
1 part of copaiva balsam, put it in an earthen vessel and melt it, then 
add i lb. of lin oil varnish and mix it well, when used add a little 
turpentine. 

Caoutchnc varnish. — Cut the caoutchuc in small pieces and 
take 1 lb. of it and k lb. of tar, melt both together, then mix 2 1-4 
ozs. of hot lin oil varnish and 2 lbs. pulverised alum; put it again a 
few minutes over the fire, stiring all the time and when almost 
cool, mix i lb. of turpentine with it. If this varnish is applied to 
any object it will preserve it from getting wet. 

Garnish to presere brick walls. — Warm a sufficient quantity 
of tar, thin it with turpentine oil, lay a certain part of it on the wall 



70 



Varnish Making 



V 



with a large pencil and while it is still warm, and before it is dry, 
draw some fine sand or coal dust on it, let it stand for several days 
and when completly dry, put the mortar on it and finish the wall 
as it is commonly the practice. 

Varnish to preserve hats from wet. — Take 7 lbs. schellac and 
] ozs of potash, boil it with 2\ gallons of water, stiring all the time 
till it is quite clear and no froth raises any more, regulate the fire 
so that it will never overrun and in that case add a little cool water- 
When this is done, take it from the fire and let it get milk warm, 
then take the surface off, and brush the hats with this liquid till they 
have got thoroughly wet, when they should be put in the sun to 
dry and brushed afterwards; this done, immerse them in a mixture 
of 4 gallons of water and 5 ozs of sulphuric acid, then rince them out 
and finish them as the haters use to practice. 

Amber varnish. — Put 2 lbs. of olive oil in an earthen pot,then 
take 5 ozs. of fine pulverised litharge and even as much cinnabar 
put both in a coarse linen bag and hang it in the pot, but don't let 
it touch the bottom, then cover the pot and put it over a light coal 
fire, boil it till it becomes brownish and that no vapor is any more 
perceived: further put 1 lb. of amber with 2 ozs. oi olive oil in an 
other small earthen pot and melt it rapidly; when this is done, boil 
1 1-4 of amber varnish and mix it with the rest; put it again a few 
minutes over the fire, when almost cool, put it in well tied bottles, 
and be careful, when used, not to disturb the sediment. This var- 
nish is generally used to cover wood, metals or other hard substan- 
ces and resist even the boilng water. In making it, it may be co- 
lored red, green, blue^c. according to the objects to be varnished 
requires it. 

Process to rnelt the amber and make good varnish. — Have 
a copper kettel with a cover fitting closely all round, fill it two third s 
with broken amber, put it over a light coal fire till the pieces have 
become soft, when the fire should be more lifely to hasten their 
melting; see occasionally if some unmelted pieces are still swim- 
ming in it in taking a little out with a copper spoon, ifsomeare yet 
discovered, continue to boil it till they have entirely disappeared^ 
then take some hot lin oil, add it gradually with the amber, stiring 
continua ly. After this, warm the turpentine spirit und mix the 



Varnish Making 7 1 

fourth part with the rest, put it again over the fire till boiling, ad- 
ing successiv ely the remainder of the turpentine spirit and mixing 
it well all the time, then take it from the fire, let it get cool, and fil- 
trate and bottle it. The proportions to make this varnish are as 
follows. Take 1 lb. of amber, § lb. of lin oil and §£ lbs. of spirit 
of turpentine. 

N B. If the amber varnish is wished to be very bright, add be- 
fore the amber is melted a fourth part of copal & 1 oz of gum animy. 

Oil varnish for wagons. — Take l\ lb. of lin oil varnish \ lb of 
colophonium and even as much sandarac; put it in a pot over the 
fire till it is melted and well mixed. When used, thin it with a 
little turpentine oil. 

Jlsphultum par nth. — Take h lb. of asphaltum, | oz. of copa| 
balsam, melt it together in an earthen pot and mix 2 ozs. of turpen- 
tine oil and 1 1-4 of a lb. lin oil varnish with it. Or take§ lb. of 
pulverised gum asphaltum and 1 lb of copal, put it in an earthen pot 
over the fire; when melted mix 1 1-4 lb. of hot lin oil varnish with 
it. Or take | lb; of pulverised gum asphaltum and 1 lb. of copal 
balsam, put it in an earthen pot over the fire, when melted mix 1 
1-4 lb. of hot lin oil varnish with it, and keep it over the fire till the 
gum is entirely dissolved, then take it from the fire and let it stand 
for an hour, when 3 ozs. of turpentine oil should be mixed with it: 
after it has become cool, take the c ear carefully off, and bottle it 

White varnish for pictures, cards, pai?itings, ?naps &c. — 
Take 6 ozs. of mastix, \\ oz. of venitian turpentine, the fourth part 
of 1 ounce of camphor, 2\ ozs. pulverised glass and 1 and the fourth 
of a lb. rectified turpentine oil; let it infuse for a week, then take the 
clear and bottle it. Or take 6 ozs. of calcinated asphaltum, \\ oz # 
of venitian turpentine, the fourth part of an ounce camphor and 2 
pounds of rectified turpentine oil. 

Before the above mentioned varnishes are used, the objects in. 
tended to be varnished, should be gumed as it has already been 
observed. 

Cheap and clear turpentine oil varnish. — Take 1 lb. of boiled 
turpentine, 2 ozs, of sandarac and 2 ozs of venitian turpentine, dis. 
solve all in 1^ pound of turpentine oil, when cool, take the clear off 
and bottle k- 



72 Varnish Making 

Gold varnish with turpentine. — Take 4 ozs. of pulverised 
schellac A\ ozs. ofsandarac and 65 grains of curcuma root, 2 ozs. of 
venitian turpentine, 5 ozs of pounded glass, and 2 lbs. of turpentine 
oil, mix all well and infuse it in thesun for 8 or 10 days, then fil- 
trate it, and put it into bottles. 
i 

Copal varnish with turpentine oil, — Take 3 ozs. of copal bro- 
ken in pieces, add the fourth part of an oz. of copal balsam and 1^ 
oz. of fine pulverised g ass, put it into a glass vessel, place it in a 
kettel surrounded with sand and boil it till it is melted, when it has 
to be mixed with a lb. of warm turpentine oil. 

•Another Copal varnish with turpentine oil. — Warm 3 oz. o* 
lavender, add 1 oz. of broken copal and a little pounded glass, shake 
it occasional!}/ until the copal is dissolved, then add 2\ oz. of tur- 
pentine oil, and when cool, take the clear off and keep it in bottles- 

Amber varnish with turpentine oil. — Mek 1 lb. of amber with 
a little venitan turpentine and some pounded g ass, then add 1 lb" 
of hot turpentine oil varnish- with 3 lbs. of turpentine which should 
be added gradually and under a continual stiring. 

Varnish for bones 8?c.— Take 3 ozs. of mastix, 2 ozs. of vei.itian 
turpertine, 2 drachms of camphor, infuse these substances with 5 
lbs. of turpentine oil, let it stand for 2 weeks, then draw the clear 
off, and use it to varnish bones, insects or any thing rare to be 
preserved , 

Copal varnish with alcohol.— Take 2 ozs. of copal, 1 ounce of 
spike oil and I ounce of alcohol, put it in a bowl and alight it. The 
remainig has to be rubbed finely with the same weight of pounded 
glass and infused with 3 ozs of alcohol. 

Another copal vsrnish with alcohol— Tut 1 lh. of alcohol int 
a bottle with a 'arge mouth, then take 5 ozs. cf coarsly pounded co. 
pal, put it in a gaze bag, and hang it into the bottel and in such man. 
ner that it is about one inch below the surface of the alcohol, add t 
the alcohol the fourth part of an ounce of camphor, then put th e 
bottle in a kettel surrounded with sand and boil it as long as the co- 
pal drops out the bag. 



Varnish Making 7 3 

Varnish with alcohol and sealing wax. — Take 2 ozs of broken 
pieces of sealing wax, and dissolve them in § pound of alcohol. 

Varnish with alcohol for oak fy wood furnitures. — Take h 
pound ofsandarac, 1 ozof schellac and 4 ozs. of colophonium; infuse 
it in a quart of alcohol for about 2 weeks, then add 3 ozs. of veni- 
tian turpentine and keep it in the same bottle. 

Schellac varnish to polish furnitures. — Take 6 ozs. of poun- 
ded schellac and £ oz. of venitian turpentine, infuse it with 2 pounds 
of strong alcohol, when it is dissolved, drow the clear off and keep 
it for use. With this varnish any sort of well plained and smooth 
wood may be polished and varnished in the best style. 

Varnish for musical instruments or others. — Dissolve 4 ozs 
ofsandarac, 2 ozs. of schellac varnish, 2 ozs. of mastixand 1 oz. of 
gum animai in 1-4 of alcohol, when the solution is entirely done, 
add 2 ozs. of venitian turpentine. 

Varnish for wood work, iron wire #c. Dissolve 6 ozs. ofsan- 
darac, 4 ozs. of animai, § oz. of camphor in 2 pounds of alcohol. 

Varnish for fine wood work. — Dissolve 4 ounces of clear san- 
darac, 2 ounces of schellac varnish, 1 ounce of mastix, 1 ounce of 
benzoo and 2 ounces of venitian turpentine in 2 pounds of alcohol. 

Gold varnish for gilded copper, tin fyc. — Take 6 ounces of 
schellac varnish, 2 ounces of amber, 2 drachms of saffron, infuse it 
with 2\ pounds of alcohol for 2 or 3 days; then put the vessel in a 
kettel filled with water and boil it till it is completly dissolved and 
united, when it has got cool, filtrate it through brown paper and 
keep it in bottles. If any metal, and in preference brass work is 
wished to have a gilded appearance, mix 6 parts of nitric acid and 
1 part of sulphuric acid, let it stand for a few hours upon the ob- 
jects intended to be gilded; then dissolve \ oz. of tartar in \ oz. of 
warm water and wash it off with this solution, and dry it with a 
woollen cloth. The varnish should be applied immediately with 
a soft pencil, and the objects exposed in tho open air. 

Gold Varnish for Wood Work— Take 4 ozs. Schellac var- 
nish, 4 ozs sandarac, i oz. of dragon's blood, 2 dr. gum gutta, the 
4th part of an oz. curcuma root, 2 ozs of turpentine, 5 ozs pulve- 
rized glass, and 2 lbs. of strong alcohol, and prepare it exactly in 
B— 7 



74 Varnish Making 

the same manner as it has been described in the preceding re- 
ceipt. 

Varnish for Oil Pictures — Melt I of a lb. of mastix with 1 
oz. of venitian turpentine, then add a 5 oz. of camphor, 5 ozs of 
pulverized glass and 2\ lbs. of rectified alcohol, mix all well, and 
put the vessel in a kettle of water or sand, boil it till it is dis- 
solved and united, let it get almost cold, draw the 'clear off, and 
filtrate it through Brown paper. When used, do not disturb the 
sediment which will take place again; the slightest mistake in 
that respect may alter the original colors of the picture. This 
varnish has no color, is transparent and smooth, furnishes every 
advantage to show the brilliancy of the colors and the preservation 
of them. ftossJ p*+++~*tJL- t^OA++~t4-A^t , 

Ether Varnish. — Take 2 ozs. of clear and pulverized copal, 
put it into a small bottle, and add 2 ozs of ether sulphuric, shake 
the bottle occasionally till the copal is entirely dissolved, then add 

ee ozs more of ether sulphuric, mix it well, and when it has 
become clear, take it off and put it into another bottle. Should 
this varnish show some thick streams around the glass, it needs 
then a little more of the ether sulphuric; and before the varnish is 
applied, tha objects should be rubbed with a little lavender oil, and 
dried in a cool and shaded place. This varnish is harder than any 
other. 

Copal Varnish with red oil — Put three ozs. of rectified laven- 
der oil with the 4th part of an oz. camphor in a glass, place it up- 
on a stove till the camphor is entirely dissolved, then add gradual- 
ly 2 ozs. of copal broken in pieces; stir it till the copal is melted, 
then add four ounces of rectified turpentine. This varnish is 
clear and smooth, and may be used for leather, wood-work, or 
any other object. 

To prepare Wood Work for Polishing—When the wood 
work is planed and prepared, wet it with fine pulverized pumice 
stone; this should be done in square lines of the direction of the 
fibres of the wood, then brush it off. When there Ire irregulari- 
ties, splits or cracks, fill them up nicely with a putty composed of 
Spanish white, cmnabarand litharge of silver; work it well with a 
sufficient quantity of turpentine oil, till it has a proper consistence. 
When it has dried, rub these places again with pumice stone, and 



Varnish Making x 7 

brush it off; then boil for 1 minute, with half turpentine oil varnish, 
and half linseed oil, and cover the objects with a pencil with 
this preparation; let it get dry, and repeat this operation once 
more. After this, take 3 lbs of Spanish white, 2 oz of Cinnabar, 
§ oz. of litharge of silver, and \ oz. burnt amber, ground fine as 
possible with turpentine oil, and thin it at last with amber varnish, 
then apply it in a light manner, let it get dry, and repeat this once 
more. Then polish* it again with a we ; t pumice stone: but this ope- 
ration should be done in a circular manner, and with the addition 
of a little water, and afterwards washed off with a sponge and 
dried up with a fine linen cloth. The second polishing consists 
in taking some white prepared hartshorn put on a thick and wet 
woolen cloth, and worked on until the object is perfectly bright^ 
and then ready to be varnished. 1st operation is to take a soft 
pencil, although somewhat stiff, bring this on at first longwards 
the fibres of the wood, then crosswards; by this manner the var- 
nish will unite more regularly and present an even surface. — 
2d— The varnish should always be cold before it is used. 3d. The 
first varnish should be dry before the second is brought on, and on- 
ly a little of the varnish should be taken at once on the pencil. — 
The work should be done in a clean room, and when there is no 
wind. When all this is done, let it get perfectly dry and rub the 
whole surface with a fine woolen c oth, and a little olive oil mixed 
with some pulverized hartshorn; then dry it with a fine linen cloth, 
and at last, rub it once more with starch powder and a silk cloth — 
When every thing is strictly observed as it has been prescribed, as 
well for the preparation of the different sorts of varnishes as the 
proceeds for the polishing, the work will rival for its looks any 
French or English furnitures. 

N. B. When these furnitures have to be sent far of, they should 
be wrapped up in blankets, and freed from any other object, in or- 
derjlo avoid the scratching. 

To varnish Straw Hats, Pasquets, §c — Dissolve 5 ozs of 
red, black or white sealing wax in 4 ozs of alchohol, put it for one 
day near the fire or over a stove, shaking it occasionally; then lay 
it on with a brush. 

Plaster figures to tarnish— Fat 1| ounce of bismouth in a 
crucible and when melted, add one ounce mercury, let it combine, 



76 Oil Paints, &c. 

And when cool, mix the white of an egg with it; then apply it 
with a brush. 

To polish Varnish— Take some fine pulverised Tripoli earth, 
put a little of it on a clean woolen cloth, moisten with olive oil,and 
rub it over, then wipe it off with a silk or linen cloth, and clean it 
with Spanish white by rubbing it with the hand. 

To color varnish — For red, use the cinabar or carmine; for 
pale red, the dragon b ood; for purple red the cochenilla; for blue 
the prussian blue; violet, red, white and blue mixed; for yellow, 
yellow ochre; for green yellow ochre and prussian blue; for black, 
lampblack; for grey, ceruse and indigo, well mixed. 



Part XX. 

OIL PAINTS FOR HOUSEWORK, WAGONERS, ] AND 
FURNITURE MAKERS, &c. 

Oil paint for grounding, and wagon work- — Work 2 lbs of 
linseed oil on a porphyrs stone, with a sufficient quantity of ceruse, 
adding a little \urpentine, and if wished red, use the red lead or 
vermillion; if yellow, the yellow ochre, if blue, the indigo, if 
green, both the yellow ochre and blue; if black, the lamp black; if 
chesnut, the red lead, or vermillion, yellow ochre and lamp 
black. After all is thoroughly worked and well united, thin it 
with linseed oil, and if wished bright, add some turpentine var- 
nish, and lay it on with a painter's brush. 

There would be much so say, about the numerous kinds of tints, 
but we shall refer only to the seven primitive colors, leaving to 
the artist the proportion of the different mixtures of them, to pro- 
duce all varieties of colors. 

Bright red.— Grind a little vermillion with the oil of turpen- 
tine, and when laid on and dry, glaze it with camphorated var- 
nish. 

Rose color— Grind a little Spanish white, montpellier yellow, 
and realgar, with oil turpentine. The proportion of the above in- 
gredients may vary according to the wished color, from light to 
deep orange yellow. 



Gilding, Silvering, &c. 77 

Blue color.— Grind some prussian blue with oil of pink, in- 
digo & with camphorated varnish; the intensity of the green may 
be increased or diminished by mixing more or less of the blue or 
yellow. 

White color — Grind some ceruse with oil of pink, and a 
particle of prussian blue, and mix it with oil of turpentine. 

Black color. — Grind some lamp black with lin oil, then mix 
it with oil of turpentine. 

Grey color. — Mix some of the above prepared, white, black, 
and blue colors. 

Violet color. — Mix some of the white, blue and red color. 

Walnut color. — Grind some ceruse, amber earth, and yellow 
ochre with nut oil, and add a little turpentine varnish. 

Chesnut color — Grind some red and yellow ochre,with some 
lampblack and nut oil, and add a little oil of turpentine. 

To dry oil colors- — Grind some litharge with water, then 
let it dry, and reduce it to a fine powder, and mix a little of it 
with the color. 

Water colors — If water is used instead of oil and turpentine, 
the same colors may be obtained as above described. 



PART XXI. 

GILDING AND SILVERING WOOD WORK, PAPER.. 
LEATHER, AND CLOTHES. 

To gild wood— When the wood is smoothly prepared, give it 
two coats with boiled linseed oil, and let it get dry; then grind a 
little oxide of lead with linseed oil, and thin it with oil of turpen- 
tine; lay this on, and when nearly dry, apply the gold leaf, let it 
stand for one day, then wipe the superfluous particles off with a 
silk cloth. 

To gild wood with gold powder— Vat some gold leaf in a 
marble mortar with a few drops of a solution of gum arabic, then 
grind it fine, and when it has become dry, reduce it to powder. 
The wood should be planed as aforesaid, and then the gold pow- 
der spread over it, and pressed on with a smooth and middling 
warm iron. 

*7 



73 Gilding, Silvering, kc. 

To gild iron or steel— Vwt some parcels of gold in a sufficient 
quantity of aqua regia, put it over a moderate fire, and when the 
solution is completed, brush it on the iron &c,or put a piece of lin- 
en in the solution until it is entirely saturated, let it dry, and burn 
it; then moisten with a cork with salt water; take a little of the 
gold powder on it, and rub it on the metal. 

To gild leather and metal — Moisten the plans to be gilded 
with the white of an egg, beaten with a little sugar and water; then 
lay the gold leaf on, and press a warm iron over it. 

To gild ivriting- — Mix a little gum arabic with the ink, and be- 
fore your writing is completely dried up, apply the gold leaf, then 
wipe the superfluous off with a linen cloth. 

To gild silk — Soak a piece of silk in a solution of nitric muriate 
of gold, then put it, while wet in ajar with hydrogen gas. 

Gold butter — Put three drachms of quicksilver in a crucible, 
heat it till it begins to smoke, then add one drachm gold powder, 
mix and stir it with an iron rod till both are perfectly combined; 
when cool, put it into a piece of buck skin, and press the super- 
fluous quicksilver through its pores. Any substance may be 
gilded with this preparation, when well rubbed in. 

To gild glass, porcelain, and pottery ware— Apply on the 
articles to be gilded, a thin coat of copal varnish, then put them 
in a hot oven, and when the varnish has become dry, apply the 
gold leaf, and sweep all the not adhering particles off. Cover 
every gilded place with a piece of fine white paper, and press a 
hot iron over it; or grind- some gold powder with borax, and apply 
it with a pencil, and put it into a very hot oven. 

Silvering with silver leaf—Cover the articles to be silvered 
with camphorated varnish, and when almost dry, apply the silver 
leafs, following the same process as indicated for the gold leaf gild- 
ing. 

Solution of silver— Dissolve some silver in aqua fortis, precipi- 
tate it with a sufficient quantity of salt, then draw the liquid off, 
and wash the precipitate, adding a little white vitriol and subli- 
mate: then grind it fine, rub it on the articles to be silvered, put 
them into a hot oven, till the silver runs, then take them off to cool 
and wash them with muriatic acid. 

To separate gold Jrom other metals— Cover the object with ai 



Amalgamation of Metals, &c, ? & 

solution of borax, and sprinkle a little powdered sulphur over 
it, then heat it red, and put it in water; the gold will easily get 
loose by brushing it off. 

'To SEPARATE SILVER FROM COPPER, &C. — Take 1^ lb SUlphu- 

ricacid,! lb. nitre; and \ lb of water, put it over the fire with the 
plated copper till the silver is dissolved, then precipitate it with 
common salt. 

To tin copper — Boil for half an hour, two gallons of water 
with 4 lbs of cream of tartar, and 6 lbs of tin shavings, then put 
the articles to be tinned in the menstrum, and continue the boiling 
till the tin is precipitated. 

To tin copper and iron vessels — Rub the surfaces to be 
tinned with a solution of sal amoniac then melt the tin with a little 
sal amoniac, and when in fusion, bring it on by moving it about in 
the vessel. 

To tin glass — Melt equal quantities of tin, lead, bismouth, 
and mercury, in an iron ladle, stirring it all the time, and when it 
is entirely combined, cover the glass with it. 

To MAKE THE SILVER, OR DIANA TREE— Dissolve half an 

ounce of nitrate of silver in distilled water, put it into a decanter ? 
and put it in & place where it shall remain undisturbed; then add 
§ an ounce of quicksilver, and soon a beautiful silver-like vegeta- 
tion will be the result. Add \ an ounce muriate of tin, and 1 1 
drops of nitric acid; shake it until it is dissolved, then hang a long 
and thin beaten piece of tin into it, when soon a tree-like forma- 
tion will be the result. 



PART XXII. 

AMALGAMATION OF METALS FOR THE USE OF 
WATCH MAKERS, JEiWELERS, &c. 

Imitation op Jeweler's Gold- — Melt in a crucible 8 ounces 
of copper; then add 1^ ounce of zinc, and when perfectly com- 
bined, put it, while in fusion, into the mould. Gold imitation may 
be varied in its appearance by adding more or less tin or brass. 

Similor— Melt 8 ounces of copper and 3 ounces of brass, then 
add one dr. of tin, and let it combine. 



8 Glazing for Pottery, &c. 

King gold— Melt I ounce of gold coin with 5 penny weights 
of copper and 4 pennyweight of silver. 

Ductile gold with platinum — Melt 8 drachms of gold; 
then add \\ drachm of platinum, and let it combine. 

Silver amalgamation for jewelers — Melt together 1 oz 
of silver, 2 pennyweights of copper, and S penny weights of brass, 
and let them combine. 

German silver — Melt together % ounce of copper, \ ounce 
antimony, and one lb ot tin, and let them combine. 

Queen's metal— Melt together 12 lbs of tin, 1 lb of copper, 
h pound of antimony, and \\ ounce of bismuth. 

White metal or bell metal — Melt together 3 ounces of 
copper and 8 ounces of zinc, and let it combine. 

Another white metal — Melt together 12 lbs of lead, 5 lbs 
of bismuth, and 2 ounces of antimony, and let it combine. 

Brass — Melt together 8 lbs of copper and 8 ounces of zinc, 
and let it combine. 

Type amalgamation — Melt 8 lbs of lead, then add \h lbs of 
antimony, and let it combine, 

Amalgamation for guns and pistols— Melt 10 lbs of cop- 
per, then add 1 lb of tin, and let it combine. 

White solder— Melt 1 lb of lead, then add I of a lb of tin, and 
let it combine. 

Gold & siver solder — The amalgamation above described* 
for these metals, may also be used for soldor for the same arti- 
cles. 



PART XXIIL 
GLAZING FOR POTTERY AND EARTHENWARE. 

The glazing is performed by mixing and melting some kinds 
of vitrious earth fused together, which, when cold, is finely 
pulverised and mixed with water, in which the articles to be 
glazed are dipped, and when dry, put into an .extremely hot fur- 
nace. 

Black GLAziNG—Take 4 lbs of red lead, 1| lb Calcinated 



Glazing for Pottery.' 8f 

copper, 2lbs of iron filings, and 1 lb of zaffra; mix air well with 2 
gallons of water, and proceed as above directed. 

Transparent glazing™ Take 12 lbs of white sand, 3 lbs of 
common salt, 5 lbs pearlash, and \ lb borax, grind all line, and cal- 
cine it in a hot oven. When cool, mix it with water, and dip the 
articles to be glazed into it, let them get dry, then bake them in a 
hot oven. 

White Glazing — Take 4 lbs of white lead, 2 lbs of ground 
tin, then calcine both, and when cool, grind them finely, adding 1 
lb white glass powder, and even as much salt, then fuse the mix— 
'ture, reduce it again in fine powder, and finish as above directed. 
Yellow glazing — Roast 2 lbs of antimony till it becomes 
greenish; then calcine 3 lbs of red lead and i ib tin flings, till they 
become vitrified, and when cool mix both with the antimony, and 
proceed as directed for the others. The yellow glazing may be 
brought from light to orange yelow, by adding more or less of an- 
timony. 

Gold Glazing — Calcine 4 lbs of red lead with 3 lbs of anti- 
mony, 2 lbs of flint in powder, and 1 lb of iron filings, and finish 
as for the others. The composition of the articles destined for the 
glazing, should be yellow too. 

Green glazing— -Mix three lbs of the abova gold glazing 
preparation, add 1 lb. of calcinated copper, fuse them with \ lb 
copper filings, and finish as directed above. 

Blue glazing™ Calcinate together 6 ounces of tartar, 2 ounces 
red lead, \ lb pulverized flint, an di of a lb iron filings, and finish 
as already described. 

Red GLAziNG—Calcinate 6 lbs of red lead, 2 ibs oxide of iron,, 
and finish as for the others. 

Best method for glazing common pottery — Take 8 lbs of 
sand, 3 lbs of purified potash, 2 lbs of borax, 3 lbs of sulphate of 
soda, and 4 Ibs of white sand; calcinate all lightly, and finish as 
before described. 

To gild P0TTERY™-See the gilding for glass, porcelain, &c.,. 
page 73. 



82 To Color Wood 

PART XXIV 

TO COLOR WOOD. 

To color wood blue — Dissolve i an ouace of pulverised 
indigo in two ounces of sulphuric acid, when dissolved, mix it with 

2 pounds of water, and warm it till i 

boiling; then take it ; from the fire, and dip a piece of new and 
white flannel in it, let it stand for 24 hours, then wash it in rain or 
river water till the water don't get any more colored, and cover the 
piece of flannel with one bottle of water in which \ an ounce of 
potash has been dissolved, boil it for one minute, and take the 
piece nf flannel off; add a little sulphuric acid and alum, when cool, 
pour this tincture over the pieces of wood destined to be colored. 
To color wood green— Dissolve two ounces of prince 
wood vitriol in i of a lb of hot water, add a solution- of 2\ ounces 
of sugar lead, then filtrate the liquid through brown paper, and 
warm it a little; the wood has to be saturated with this solution, 
and washed with strong lie. 

To color wood brown— Put the pieces of wood in a solution of 
a'um and iron vitriol, then boil them with some log wood, and dry 
them in the shade. 

To color wood in black-— Put the wood in a solution of iron, 
with nitric acid, then boil it with gall nut and log wood. 

Imitation for M a h o g o n y— Take <§ lb of pulverised 
dragon's blood, 2 drachms of aloes; infuse the substancos for 3 or 
4 days in a tumbler full of strong alcohol; then put it with a sponge 
2 or three times on the boards, which should . have been pre- 
viously washed with a light solution of nitric acid and water. 

To polish Mahogony— Put one pound of pulverised 
§ shellack with 2 lbs of alcohol, tie the opening of the vessel with a 
bladder, and shake it occasionally; when dissolved, take the clear 
off, and keep it for use in a well corked bottle. 

Yarn ish for mahogon y— Rub between two marble stones 
some fl orentine varnish with linseed oil varnish, while rubbing add 
occasionally a little burnt ochre, then put it in a bowl and thin it 
with turpentine varnish, and strain it through a fine cloth; when 
this varnish is brought on the boards, a little only of it should be 
used, in order to show the veins of the wood. 



To Color Wood 83 

Imitation ofMahogon y — When the boards ore planed, 
rub them with a solution of nitric acid, and let them get dry; then 
put i an ounce of dragon blood, and even as much in a glass 
jar, add 2 lbs of strong alcohol, and infuse it in a warm place till 
the gums are dissolved; at the same time, take 1 ounce of dissolv- 
ed shellac, and the fourth part of an ounce of natrum, with 2 lbs 
of a cohol, and when dissolved, filtrate it; then paint the boards 
with the first solution, and let it get dry, when the second has to 
be put on, dried, and polished with pumice stone, and afterwards 
rubbed with a piece of oak wood, which has been boiled in lin- 
seed oil. 

To prepare wood for p o ! i s h i n g— -Mix \ pound of 
nitric acid with a \ lb of spring water, and one ounce of sal am- 
moniac, put it in a warm place for 24 hours, shaking it occasional- 
ly to aid the solution; when used, rub the pieces of board with 
it, and let it dry. 

To color the wood black for v a r n i s h i n g— Infuse 



for three days h lb of gall nuts broken into pieces in a quart of 
common wine, then strain it through a linen cloth, and use it as 
described above. 

To color the wood blue for v a r n i s h i n g— — Pul- 
verise | lb of sal ammoniac, 1 lb of lime, and 2 ounces of verde- 
gris, put it into a glass vessel, and pour four lbs of water over it, 
then let it stand for a few days, stirring it occasionally, and when 
the solution is found blue enough, draw the clear off. 

Metal varnish for woo d — Mix h lb nitric acid with h 
lb of water, \ lb pulverised sal ammoniac, and \ of an ounce salt 
petre, then add 1 ounce of pulverised tin; this should be done lit- 
tle by little, in order to avoid an overheating; and 24 hours after- 
wards this solution will look like a solution of 2;old. 

To preserve wood from the effect of the sun 
and rai n — Take 3 parts of pulverised and unslacked lime, 2 
parts of ashes and one part of fine salt, pass all through a fine 
sieve and mix it with a sufficient quantity of linseed oil, then bring 
it on with a pencil. 

To petrify w o o d— Melt in a crucible 1 part of gravel 
sand with 3 parts of potash; when done and cold, put the wood 
in this solution, and let it stand for 8 or 10 days, then dry it and 



•$4 To Prepare Cement, &c 

lay it for 5 or 6 weeks in a solution of muriatic acid and 4 parts 
of water; after this time take it out and wash it till all the smell 
is gone; dry it again, and polish or varnish it. 

To gild and silver wood wor k— Oakwood will do 
best for this operation. 



PART XXV 

TO PREPARE CEMENT MORTAR AND OTHERS, FOR THE USE 
USE OF DIFFERENT OBJECTS. 

Cement for earthen vessel s— Melt 1 ounce of tur- 
pentine with 1 ounce of wax, add 4 ounces of pulverised sulphur 
and a little stone dust, cover the broken parts with a little of this 
putty, and put the pieces together, then let it get dry and make it 
smooth; these joints will stick more and more together when the 
pots or others have been put several times over the fire. 

For gl as s— Take some fresh cheese, a little lime and the 
white of an egg, knead it together, put some of it on the broken 
pieces of glass, press them together, and let it dry. 

Another cement for glas s— Take an equal quantity of 
fine pulverised glasss, verdigris, and cinabar, add a sufficient quan- 
tity of linseed oil, varnish and work it into a putty; cover the 
edges of the broken pieces with it, press them together, and let it 
dry. 

Another cement for glassor crysta 1 — Press some 
fresh cheese, dry it in the open air, then pulverise it, and add some 
fine unslacked lime and camphor. When used mix it with a little 
water, and do as mentioned in the preceding receipts. 

Cement for porcelai n— Mix some Spanish white and 
a little cinabar, with a sufficient quantity of linseed varnish to 
form a putty, then warm the broken pieces, and finish it as is al- 
ready prescribed. This putty will resist the boiling water. 

Another cement for porcelai n--Disso!ve in a suffi- 
cient quantity of alcohol, 1 ounce of mastix, then have a solution 
of isinglass as thick as glue, work both together with 1 ounce of 
fine pu verised gum ammoniac; when well mixed warm it a little, 
and mix it. This putty may be kept for further use when it, is 



To Prepare Cement 85 

put up in a well corked bottle; it needs only to be put in warm 
water before it is used. 

Cement foriro n — Take 4 ounces of stone dust, 3 ounce s 
of chalk, 3 ounces of puverised glass, i lb of dross of iron, 4 
ounces of red bole, 5 ounces of filed iron, 10 ounces of pulverised 
lime, 1§ ounce of cinnabar, and one ounce of litharge of sil- 
ver, pulverise every thing as fine as possible, and work it in 
dough, by adding a sufficient quantityof linseed oil varnish. Be- 
fore this putty is used, rub the broken pieces with a little linseed 
oil, then fill up the cracks, aud let it dry. 

Stove cemen t — Mix an equal quantity of clay and flour 
paste, add the % of it ashes, and make a dough with a sufficient 
quantity of lime and beef blood. This putty may also be used 
for copper, &c. 

Cement for wood. — Take i pound of lime, reduce it in powder by 
adding a little water, then take the third part of this powder and mix 
it with 2 ounces of rye /bur and 2 ounces of lin seed oil, and form a 
dough, by adding gradually the rest of the lime. 

Cement for windows — Knead together equal quantity of chalk 
and sugar lead, with a sufficient quantity of I moil varnish to bring it 
to a solid dough. If a little turpentine is added it will become easier 
to work on. 

Cement for gilded objects.— .Take 1 pound of colophonium and 
even as much rosin, melt both together, then add half pound of pulve- 
rised bricks, 2 and a half pounds of Spanish white and half ounce of 
red cinnabar, mix all well by stiring continually. 

Cement for silver woRKs.-Take 1 pound of black rosin, half 
pound of pulverised bricks, 2 spoonfuls of tar aud ] spoonfull of mut- 
ton fat ; put it over a coal fire and mix all well. 

Cement tor agate porcelain and glass.— Take half ounce of 
isen glass cut in small pieces, half ounce of m mastix, 1 ounce of gar- 
lic juice, 2 drachm o^ glue and 1 bottle of alcohol; Put all ,n a glass 
vessel and place it for 8 davs upon a stove, then filtrate it through a 
linen cloth; moisten the broken places with it and join them together 
holding it. over a coal fire. 

Another cement for mixNeral objects. -.-Boil 1 pint of milk, add a 
little vinegar, and when it is curled, strain it through a cloth, let it get 
cool and mix the while of 3 eggs and sufficient quantity of lime with it 
B— 8 



8£ To Prepare Cement 

till it becomes as thick as mush, and finish as described for the others. 
This putty will resist the effect of the fire and water. 

Cement for covering Roors.etc.--Boil in akettelas much as it may 
be needed common tar, and add as much pulverised coals till it gets as 
thick as a mortar, then cover the roof about an inch thick with it, 
trying to make it as even as possible. In a few days it will be dry 
and as hard as a stone and neither wet, cold or sun heat will injurieit. 

Cement for glass, stone work, marmor, porcellain and metals. 
Dissolve the fourth part of J ounce of izen glass in 2 ounces of bran- 
dy, then rub 1 drachm of gum ammoniac with it. Further, dissolve 1 
drachm o( gum mastix in half ounce of alcohol, then mix these solu- 
tions, and when used warm the broken pieces over a coal fire, cover 
the edges with this mixture and press them together. Or take some 
uu slacked lime in powder, add as much garlic juice as may be needed to 
mike a dqugh and finish as has been prescribed in the preceding re- 
ceipt. 

Cement for stone walls.— Take 12 pounds pulverised and slaked 
lime mix it with 1 pound of broken tartar and a sufficient quantity of 
ktronc glue water; when this" putty is exposed for some time in the 
open air, it will get as hard as the stone itself. 

Cement for stone or iron aqueducts.— Take an equal quantity of 
rosin, tallow and pulverised bricks, but the rosin and the tallow mustbe 
mel:ed before the pulverised brick is mixed with it. When used, it 
should be warmed a little in order to fill up easier all the corners, 
■cracks and pores of the broken places, then smoothened witii a warm 
iron. 

Cement for Gas conductfrs.- -Take 2 ounces of pulverised litharge 
of silver 2 and a half ounce of pulverised glass and even as much red 
cinnabar, 1 and a half ounce white vitriol, 2 ounces of pulverised anti- 
mony, 5 ounces ground plaster paris, half pound filed iron, 1 pound 
brick and 1 and half pound pulverised unslacked lime, mix all these 
substances with a sufficnt quantity of lin oil varnish and work it into a 
dough. The application is the same as above directed. 

Cement for fireplaces. — Take 5 " 10 parts of clay, 15 parts pulve- 
rised bricks, 4 parts of mutton fat, 1 part of salt and a half part of 
calf hair and work it with water into a dough. 

An other cement for fire places. — Take equal parts of gravel 



To Prepare Cement 87 

sand and clay, mix it with 10 parts of plaster paris and sufficient 
quantity of water to make a thin dough. 

Another. — Take some hammer slakes, pulverised bricks, glass, 
salt, calf hair, barley chafFand sufficient quantity of beef blood to make 
a dough. 

Cement ior bading houses, cisterns etc Mix 3 parts of pulve- 
rised black lime with 1 part tar and snfficient quantity ot water to 
make a thin dough, then cover the walls or others with this cement, 
which will have, vvhen dry, the appearance of grey marble, but it 
should not pe applied when the wall is wet. 

To preserve walls erom cettlng WET- — Take some pulverised 
coals, mix it with tar and cover the walls twine with. Or boil a 
certain quantity of nut oil with some litharge of silver till it begins to 
raise, then let it become cool, and paint the wall twice with it. 

Cement for Turkish tobacco pipe clay or sea froth. — make 
a thick dough with fine pulverised chalk, gum arable and water. Or 
take only garlic juice- 

Preservative cement to cover copper kettels from burning. — 
Take some fine pulverised bricks, rub it with the white of eggs till it 
gets to a thick dough; then rub the outside of the kettel with a pumice 
stone to make it rough, and paint it all over witha coarse pencil, let it 
get dry and repeat the the painting twice more. 

Mortar for earthen stoves and fire places. — Take 1 pound of 
filings of iron, pulverised bricks, glass and salt, mix all with calf hair 
and beef blood. 

Another mortar eor fire places. — Take equal parts of sifted gra- 
vel sand and clay with the 10 part of pulverised plaster paris, and 
make a thin dough with water. 

Preservative paint for glass vessels which have to be put 
over a coal fire. — Take some pulverised pipe earth, or white bolus, 
mix it with sufficient quantity of water to make it thin, and put it on 
the vessels with a pencil; then let ii dry, and repeat the same opera- 
tion twics more. 

To MAitE artificial marmor. — Take 20 pounds of dried slacked 
lime, sift it and mix 2 pounds of purified tartar with it, then work it 
to a thick dough with one pound of fresh cheese and a sufficient quan- 
tity of strong glue water. As long as this substance is fresh, an) 



8 8 Tanning 

form may be made out of it, and when dry it should be filed and pol- 

jshed. 

To mix morter. — The quality of mortar depends altogether on the 
lime and other substances which are mixed with it; this circumstance 
is very often not well understood or regulated, and is generally the 
cause that many buildings fall down and get ruined in a very short 
time, which never happened in old time, when architecture .was es- 
teemed one of the finest arts, and as we can still see the testimony of 
the superiority of these times in regard to this art. 

Proportion to make good mortar. — 1st. Take equal proportion 
of unslacked lime and pulverised slate, with sufficient quantity of 
water to bring it to a mortar. 

Anothey mortar. — Take 3 parts of lime, and even as much pul- 
verised brick, with 2 parts fresh burnt lime and sufficient quantity of 
water. 

Another mortar. — Take 4 parts of blue clay, 60 parts of sand, S 
parts pulverised manganese and 90 parts of lime, with a sufficient 
quantity of water to work it in a mortar. 

Hydraulic mortar — Take 10(? parts slacked and sifted iime, 25 
parts clay, woik it thoroughly and form some thin cakes about an 
inch thick, then burn them for 24 hours; when used, pound them very 
fine, and add to 1 part of this mortar 2 parts of sifted sand and 1 part 
of slack lime, dissolved in the necessary quantity of water. This 
mortar should be used as soon as possible as it drys very quick, 

Hydraulic mortar for canals, &c. — Make a thin dough with 20 
parts of clay, 1 part of fat lime and water, then add 100 parts of 
sand, work it until it has its proper consistence. 

Chapter III. 

PART XXVI. 
TANNING, &c. 

General rules to tan hides. — The cow, calf and other hie$$s 
which are destined for smooth leather, should be immersed for 2 or 3 
days m water, then be cleaned upon a half cylindric block from all 



Tanning 89 

useless filthy then to be put for several day3 in lime water, and turn 
them 4 or 5 times, this operation will loosen the hair and the filth; 
when they are proper to be put again upon the block and cleaned with 
a knife properly fixed for that purpose; then to be rinsed in river 
water till all the lime is off; after this to be immerseed in a thin mix* 
lure of animal dung, as that of hens, pigeons, dogs, and water, in 
which they should remain for a few days; this process will render 
them again soft and smooth, but should be well watched that the 
skins are not getting too soft in this mixture, which becomes every 
hour stronger, and would at last reduce the hides to a kind of jelly, 
when they are again put over the block and cleaned, they are to be 
put in lhe tan vat. The beef, buffalo and horse hides dont need to be 
put in lime water; the general use is to put a pile in a warm place, 
wheie they will soon begin to rotten and the hair get loose; after 
these hides have been cleaned, put thern for a day or two in strong 
rye bran water. This operation should not be neglected for the hard 
and thick hides, as it will swell them and open the pores m such man- 
ner that the tanning will have more effect on them; after this, lay 
them in the tan pit, and cover every layer with coarse ground oak 
bark, or other astringent substances, as alder's gali nut, valonea, &.c. 
When the tan pit is thus filled, cover the whole with water, and let it 
stand for 12 or 15 months. When taken out, drain them off and even 
them with a heavy steel roller, or let them pass through a double iron 
cylinder, then dry them in a shaded and airy place. Calfs hides re- 
quire abcut 5 or 6 weeks for this last operation; cow hides about 3 
or four months — beef buffalo and horse hides from 12 to 18 months. 

Sheep, goats and other fine hides, are piepared in the same manner 
as above described, bu ; t should only remain in the tan pit 3 or 4 
weeks. In regard to the sheep hides, we have to observe, that after 
the first mentioned operation, they should be hanged up in a warm 
room till they begin to issue a strong ammonical odor, when the wool 
has to be separated fiom the skin, and then proceeded on as descri- 
bed. U these sc ft hides are intended to be colored, they should be 
put for a few days in a solution of 3 pounds of alum, 4 pounds of 
salt and 16 gallons of water; \his quantity is sufficient for 100 hides, 
if as many are on hand, After this they are rinsed out in river water 
and then immersed for two days ia ciean water and dryed afterwards; 
when they have to be moistened again and be put in a large tub, in 

*8 



90 Tanning 

which a solution of the yolk of eggs with water is closely packed 
with them, or belter trampled with naked feet upon. This operation 
should be continued for an hour, in order to impregnate the oi!y sub- 
stance of the eggs in the pores of the leather, and when done, they 
should be dryed in a shaded place, then evened and polished with a 
warm iron. 

To color hides re d. — Before the hides are put. in the tan vat, 
immerse them for 24 hours in a strained infusion of cochenilla and 
alum. 

To color hides y e 1 1 1 o w. — Take avignon grains, or wild 
camomile blossoms, make a strong infusion of either of them, and soak 
the hides with it for 2 days. 

To color hides green. — - Take some black thorn juice, 
with goat dung and alum, mix all well with a certain quantity of 
water, and soak the hides in it for 2 days. 

To color hides blu e. — Make an infusion of juniper berries, 
then add a tittle alum, and finish as before. 

To color tanned leather light brow n. — Put some 
iron files with wine vinegar, and immerse the leather for 24 hours in 
it, then dry it in the open air and put it in a mixture of 1 quart of 
rose water, 1 ounce of almond oil and the yolk of 4 eggs, knead it 
thoroughly till the water is almost clear, then squeeze it out, extend 
it between some boards and let it get dry. 

To color tanned leather coffee brown. — Do as de- 
scribed above, but after the leather has been dried, rinse it well with 
a deoction ligust-berries, & finish it as it has already been described. 

To color tanned leataek light blue. — Put the leather for 1-4 of 
an hour in a solution of 3 ounces of potash and 1 gallon of middling 
warm water to which 1 ounce of indigo dissolved in 2 ouncees of sul- 
phuric acid should be gradually added; knead the leather thoroughly in 
this mixture then wash it out and finish it as described for the coloring 
of the light brown.. 

Tocolor leather g r e e n. — Put the leather for an hour 
in an infusion of curcuma root, then mix it with a sufficent quantity of 
the above described blue and finish likewise. 

To color leather v i o I e t. - Do as described for the 
blue, but add a sufficient quantity of a cocheniila infusion with a ad- 
dition of a few drops f lemon juice. 



Tanning 91 < 

To varnish leather b 1 a ck. —-Mix and rub well some 
Blacking with sufficient quantity of lin oil varnish, cover the leather 
wiih it, let it gel dry and cover it again; then rub some blacking 
wilh nopal varnish & bring it on lightly with a pencil when dry, polish 
it with a \vo"i* n cioth or a piece of a hat and some fine pulverised 
pumice stone and water; repeat this 2 or 3 times; then put a little 
hacz h rn with s< ine lin nil, and ru?b it with it using a piece of a hat 
tili it: gets perfectly bright, whoa it ha,s to be swift off with a fine 
line « cloth and then varnished with a lin oil copol varnish. 

T <> varnish I e a t h e r whit e. — Rub some Spanish white 
with suffiVinl quantity of lin oil, cover the feather. three times with 
it after having dried it each litre, thtn rub some Spanish white with 
copal varnish and cover it 2 or 3 times more, doing for the rest as it 
is described in the forgoing receipt. 

To varnish leather re d. — Rub some round lack and 
cinnabcr with copal varnish and work it exactly as it has been already 
explained. 

Light red varnish for 1 e a t h e r. — Ground the leather 
with the white preparaiton as above described, then varnish it with a 
mixture of cinnabar and oil copal varnish. 

Blue varnish for 1 e a t h e r. — Give it in the same 
manner as above a white ground, then rub some prussian blue with 
copal varnish, and cover It three times with it. 

Green varn ish for Iea't he r. — Mix more or less cristal- 
Iist verdegris with some fine pulverised Spanish white, then rub it 
with oil copal varnish; the finishing is like as described for the prece- 
ding colors. 

Yellow varnish for 1 e a t h e r.— Rub some Spanish white 
and yellow chrome with lin oil varnish, cove/ it twice more. The po- 
lishing for all these varnished leathers is always like it has been al- 
ready described. 

To paint leather orang e. — Rub some Spanish white and 
cinnabar with a solution of gum adragant, then thin it with rose water 
and paint the leather with this color. 

Brown paint for leathe i,— Boil the rind of some walnuts, 
add a little potash, and use it to paint. 

Chesnut brown for leathe r.— Mix some red ochre with 
a little blacking, boil and filtrate it. 



92 To DYE SKINS WITH THE WOOL, &CV 

Red paint f o r 1 e a the r.— Infuse the fourth part of fine pul- 
verised cochenilla in 2 ounces of wine vinegar &, 4 ounces of water, 
put it in a warm place for a few days, then filtrate it through a brown 
paper and add a few drops of a solution of tin. 

C a r in i n red forleathe r.— Take some chalk, red ochre and 
orlean red, and mix all well. 

Blue paint for le a th e r.-~ Put 2 ounces of prussian blue in 
2 ounces of muriatic acid, let it stand for 1 nighf, then mix it in 1-2 
gallon of water in which 3 ounces of gum adragant has deen dissolved. 
If this color is wished to be of a light blue, add a little Spanish white 
and filtrate it through brown paper. 

Yellow paint f o r I e a t h e r.-Boil some curcuma root and a 
little alum with water, then filtrate it and add some gum adragant, stir- 
ring it till it is dissolved. 

Green paint forleathe r. — Rub 1 ounce of indigo with 
2 ounces of sulphuric acid, mix it with 1*2 pound of the above yellow 
paint. Or take yellow ochre and verdegris. 

White paint for leathe r. — Mix some hair powder with 
water. 

Silver paint for leathe r.— Take some Spanish white 
and a little blacking. 

Maus color for leathe r.— Take some burnt corks and 
pulverise them as fine as possible.- 

Violet blue for leather. Boil some campeachy wood 
with a little alum, then fiiltrate it, and add sufficient quantity of a 
cochenilla decoction, 

N. B. Before the leather is painted, it should always be washed in a 
solution of the yolk of eggs and water in order te give it a smooth sur, 
face; but this preparation is not necessary for new leather. 

Fart XXY1L. 

TO PREPARE AND DYE HIDES WITH THE WOOL OR 
HAIR, BRISTLES, FEATHERS, BONES ETC. 

Proceeds to prepare hides with the wool o.r 
h a i r. Wash them in river or soap water, then extend them between 
some boards, cut off all the useless parts, and free. the leather side from 



To DYE SKINS IN THE WOOL, &C 93 

all grease and flesh; after this, rub it several times with a decoction of 
sumack, then let it dry, and wash the wool with soap water and rinse 
it with river water till it is perfectly clean, dry it again and brush it 
for sometime with the sa/ne decoctin* Should the wool remain white, 
it becomes necessary to wash it at last with a mixture of 1 part of 
sulphuric acid and 16 parts of water, then expose it in the sun and 
afterwards comb it. The leather side should be well rubed with a 
mixture of the yolk of eggs and almond oil to heip its smoothness. 

To spoten white fur's. — Put 2 ounces of quicksilver and 
1-2 ounce of silver in a bottle, pour 3 ounces of nitric acid over it & 
let it infuse for 24 hours, then draw the clear off,mix it with an infusion 
of gall nuts and a little unslaked lime and spot the wool or hair side 
of the hide with a fine pencil, and when dry, wipe it out. If the spots 
are not black enough, repeat this opeiation once or twice more. 

Todyefur s brow n.-Take 1 pojr.d gall nuts, 2 1-2 ozs. 
iron vitriol and as much Orleans red, vecdegris, english red and 1-2 
pound potash; pulverise all very fine and pour 1-2 gallon of boiling 
water over it and when it has become cool, proceed & as it will 
be prescribed in the following receip t. 

To dye furs black-. Put 4 h ounce of iion vitriol, 2 pounds 
of pulverised gell nuts, 3 ounces of verdigris, 2 1-2 ounce alum with 
2 gallons of water, boil it for 1-2 hour, let it get cool, then immerse 
the hides for 12 hours in it and dry them Afterwards they should be 
rubed with sifted sand and wiped out with a stick, and if the dye is 
noi black enough, repeat the dying once more. 

To dye furs blu e.-Wash the hides with a mixture of 2 ozs. 
of sulphuric acid and k gallon of water, let them diy; then dye them 
in a solution of 1 ounce of indigo, 2 ounces of sulphuric acid and a 
sufficient quantity of water. 

To dye furs yello w. — Boil for 1-2 hour 2 pounds of fresh 
lemon peals and a little alum in 1 gallon of water, strain it and when 
it is cool, wet the wool or hair several time9 with a sponge and dry it. 

To dye furs re d. — Make a strong decoction of pulverised 
cocheniIla,and finish it as it has been already explained. 

To d ye furs carrain re d.- — Take some of the above des- 
cribed co/orand boil it with the rind of a few lemons, filtrate it and 
finish as already mentionned. 

To d ye furs g r e e n. — Take some of the yellow dye, and mix 
ajittle of the blue dye with it. 



94 To D VE WOOL, SILK, & C 

N. B. Hair, bristles, and feathers may be dyed by the same means, 
but should never be employed as long as the colors are warm, as it 
would spoil the article or perhaps destroy the whole value of it. 

PART XXVIII- 
TO DYE WOOL, SILK, COTTON ETC. 

Red dy e. — Put 3 gallons of rain or river water, 3 quarter of a 
pound wheat bran and 4 ounces alum in a kettel, boil it for 1 quarter 
of an hour, strain it through a cloth, put it again over the fire and add 
1 and a half ounce of tartar and 1 ounce of pulverised cochenilla both 
tied up in a linen bag, boil it again for 20 minutes, then put the arti- 
cles in it for 1 Quarter of an hour, and then rinse out and 
drye in the shade. If less water is used the color will be so much 
higher, 

Carrain d y e, — Take 1 and a quarter of a pound Spanish white 
and 1 and k pound yellow chrome, boil both in a sufficient quantifv of 
water: by this ebuliiion the carbonic acid of the Spanish white will 
disappear and the oxid will unite with the chrome. After this Jet it 
settle and draw the clear off, boil it again for 1-4 of an hour with loz. 
of pulverised cochenilla, then filtrate it. when it is ready for dye. 

Yellow d y e. — Take a little tarmexie powder put it in a linen 
bag, and boil it with a sufficient quantity of alum water till it has be- 
come yellow enough, then but the articles to be colored in it and con- 
tinue to boil it for 2 minutes, rinse it, and iron it immediatly. 

Another yellow dy e.-Boil 2 pounds of black oak and 2 pds 
of hickory rind with a sufficient quantity of water, when it is yellow 
enough, take the liquid off. and put it in a barrel, then rinse the articles 
to be colored in alum water and put them for 3 or 4 days in this co- 
lor, wash them afterwarts in river water and dry them. 

Orange yellow dy e. — Boil some saffron flowers with 
alum water, then strain it through a cloth, put for a few minutes the 
articles to be colored in it, rinse them out and dry them. 

Another yellow dy e Put some saffron in a bag and boil 

it for 1,2 an hour in a certain quantity of river water, and when it has 
become coo!, proceed as above mentionned. 

Blue d y e— Put 3 ounces of indigo into a bottle and pour 5 ozs, 



To DYE WOOL, SILK?, &(\ 95 

of sulphuric acid over it, let it stand for 5 or 6 days and mix the solu- 
tion wtth a sufficient quantity of water. If yellow dye is mixed with 
it, you will obtain a green color, 

Another blue dy e.— Put 1-4 of a pound blue vitriol in an 
earthen vessel with 1-2 gallon of water, put it over a coal fire & boil it 
for half hour, then add 1 and i ounce of prepared tartar and keep it in 
bottles for further use. 

Lily d y e. — Mix equal quantity of the above red and blue color, 
and add some water. 

Brown d y e. — Bail for a quarter of an hour 1-4 of a pound cop- 
peras, filtrate it through a cloth and keep it in a bottle. 

Another b r o wn d y e.«--Puf 12 pound of pulverised cam- 
peachwood in a linen bag, boil it for a i of an hour with 3 pints of 
water ,filliate it through a fine cloth, rinse the articles to be oyed in 
clear water, then in the color &, repeat (his several times till the wish- 
ed color is obtained. This color will bo more or less light or dark 
brown according to the quantity of the powder which is used- 

A r o 11 e t t e d y e. — Pot 2 ounces of aronetta in a bag, rub and 
squeeze tt in strong soap water, then boil for half an hour the articles 
to be d\ei\, and dry and iron them. 

Nankeen d y e. — Take I pound of pirch bark, cut it in small 
pieces, b <il it with river water and a little alum till if is colored enough 
then filtrate it, let it get cool aud u?e it only to dye while cloths. 

Olive d y e. — Take some fustic and wallnuts or yellow oak bark, 
boil it wiih certain quantity of water till ti is colored enough; then fil- 
trate it and add a few drops of vitriol. 

Another cheap brownd y e.— Early in the spring Take 
8 or 10 pounds of the white walnut bark, Put it in a barrel, cover it 
with water and load it with stones that it may not swim; let it stand 
til-i the water is colored enough, then filtrate it aud put the articles to 
be colored for 3 or 4 days in it, then wash and rinse them well. 

G r e e n d y e. — Put a few ounces of turmeric in a linen bag, boil 
it for a few minutes with some water and a little alum, then take the 
bag out, titrate it and put the articles to be dyed in it while it is warm 
and let them dry. Afierwarts mix this yellow dye with the same 
quantity of the above blue color and put the yellow dyed articles for 
an hour in this green color, then rince and dry them. 

Another green d y e— Take a certain quantity of black oak 



qn To DYE WOOL, SILK, &-C. 

and hickory rind, boil it for 12 hours in rain or river water, then fil- 
trate it through a cloth and add a little of the blue color. Before the 
articles are dyed, wash them in alum water and rinse them afterwarts 
several times in the color, and dry them in the shade. 

Orange dy e.--Put 3 pounds of alder rind in a copper kettel, 
cover it about three inches high with water, then boil, skim & filtrate 
it, and before it is cool, rinse the cloths to be dyed in lye water, and 
put them for an hour in the color. 

Dark blue dy e.— Boil some blue sugar paper with vinegar 
and a little alum, then filtrate it through a cloth, put it again in an iron 
kettel and boil the cloths with it, and when half dry,, wash them in 
soap water. 

Black d y e,— Put 1 and a half pound logwood in 1 gallon of 
vinegar, let it stand for 12 hours 3 then add a little copperas and let k 
stand for 1 hour, filtrate it through a cloth, and put the articles to be 
dyed in it, but only after they have been rinsed in lye water, then let 
them get dry; put them again in the dye and repeat it once more, 
then wash them in soap water and afterwarts in gnm water, spread them 
out, dry and iron them, when, the viuegar is omitted and 1 pound of 
gall nuts is put with a gallon o^ water, the color will be darker, but it 
should not boil and the cloths should remain for 3 hours in the dye. 

N. B. Any dye which may be used should be filtrated, the aiticls 
to be dyed, washed, dryed & washed again before they are put in the 
color, rinsed out in river water and dryed in the shade. 

Black dye for woo !• — BA\ 2 1-2 pound nut galls for hal* 
hour in 5 gallons of water, then strain it through a cloth; then mix it 
with a decoction of log- wood & add a little sulphrate of iron, but tt for 
1 hour over the fire again with the cloths destined to be dyed ( but do 
not let it boil ) theu take them out and wring and dry them in open 
air. Should the color not be black enough, repeat the immereion once 
more, Siik, linon, and cotton may be dyed by the same proeess. 

Brown dye for silk, wool, Jinenandcotto n.-. 
Put half bushel of wal-nut peals for 2 or 3 weeks in a tub, then boil them 
for half an hour with 12 gallons of rain or river water; pass the decoc- 
tion through a coarse cloth and immerse the articles to be dyed for 6 
hours in it; then wring them out' and dry them in open air, If less 
water is used the color will be of a darker brown. 

Blue dye for woo 1. — Put 6 ounces fine pulverised indigo 



To DYE WOOL, SILK, &LC. 97 

v with 4 gallons of river water in a copper kettel and boil for half an hour 
10 pounds of wool with it. then rinse it out in clear water, and dry it. 

Sky blue for sil k. — B >il the silk in soap water then rinse 
it in clear water, and immerse is in a solution of copperas, after this' 
wash iicarfully, and plunge it in a hot solution of prussiate of potash 
mixed with a few drops of sulphuric acid, then dry it in the shade. 

Superior green d y e. — The preparation of this beautiful 1 
green color has been keept for a long time as a secret by the fabricaals' 
but has been discovered at iast by some french chitnists. To prepare 
it, ta&e 10 pounds of verdigris, warm it in a copper kettel with even as 
much ram water; skim it and wash ihe scum with vinegar, add the li- 
quid with what is in the kettel, then puss it through a fine seive and 
put 6 gallons of rain water and 8 ounces of tine pulverised arsenic, boil 
it for 2 hours, then pass it thro igh a cl )th and boil it again till it is en- 
tirely clear, then draw th ; s off and keep it for further use. This dye is 
extremely poisonous. 

Green mineral color with c h r o m e. — Put some 
yellow chrom in a solution of potash, boil it till the yellow chrome has 
noc entirely lost its color, then filtrate it and add gradually as much of 
a solution of quick silver with nitric acid till the sediment is formed, 
then drew the liquid off and mix the sediment with some clear water 
and let it get dry, when it has to be mixed with one part of its weight 
with fine pulverised clay; then put it in a crucible and heat it till it. 
has become green, and pulverise it as fine as flour. This color will 
resist the effect of the atmosphere and the light. 

A n o t h e r g r e e n c o I o r.— Take 1 1-2 part of pulverised 
white arsenic, 4 parts of 'potash and 32 parts of water, boil it in a cop- 
per kettel till all is dissolved, then filtrate it. Further dissolve 4 parts 
coper vitriol in 24 parts of water, mix both solutions, when the effer- 
vecence has ceased, take the clear off and wash the sediment with clear 
water, then dry it in the shade, h will be perceived that this color 
is very poisoneous. 

G r e e n d y e f o r b r i s t i e s h a i r a n d f e a t h e r s.~- 
beak them for some time in hot water, then dissolve. 1 ounce <nim ara- 
ble in 1 quart of water and add 2 ounces of verdigris and verditer; dip 
the articles to be dyed in this solution, and dry them. 

R e d d y e for b r i s t e 1 s, h a i r ^e.-Boil together in one 
quart of vinegar 3 ounces of pulverised Brasil wood i-2 ounce vermilion 
and 1 ounce alum, and finish as above described. 



98 To DYE WOOL, SILK, &C. 

Black dye for bones and i v o r y.— Slack 1 pint of lime 
by sprinkling it with waier, then let it settle for a few minutes, afier 
this titkc ihe water off arid steep the bones or ivory for 2 days in it 
then boil thern for 1-2 hour in strong alum water, and dry them. 

Green dye for bones & l v o r y. — Steep them for 24 
hours in a solution of 2 ounces of verdigris and 1 ounce of sal ammoniac 
and 1 pint of water mixed with a few drops of aqua fortis. 

B I u e d y e for bones and ivory. — When dyed green , as above 
described, dip the article? in a hot and strong solution of pearl ashes. 

Red dye for bones & i v o r v.— Boil some scarlei cloth in 
water, and when boiling, throw in 2 handfuls of ashes mixed with a tea 
spoonful 1 of tartaric acid, then sleep the bones in aqua foitis and put 
them into the above solution for several hours. 

When white spots have to be preserved and the aqua fortis is used, 
the parts have to be covered with wax. 

Yellow dye for bones, ivory &c.--Boil 1-2 pound of 
turmeric in 1 gallon of water until it is half reduced, having put the 
bones or horns in it, then immerse them in a solution of 1-2 pound of 
alum with 1 quart of water. 

Black dye for horn s. — -Steep some brass in aqua fortis till 
it is green, then wash the horns twice with it and immerse them in a 
warm deeoction of logwood. Or immerse them in a solution of silver 
diluted properly in water, then dry them immediatly in the sun and 
repeat the same operation several limes. 

Red dye for horn s. — Buil the horns in alum water, then put 
them in a solution of verdigris and ammoniac; after this, take some 
strained lime water and add to every quart 3 ounces of Brasil wood and 
boil the horns in this decoction till the required red is obtained. 
Green d y e f o r horn s — Boil them first in alum water then 
take 1 quart of strong vinegar, 2 ounces verdigris and a little ammoniac 
boil it a few minutes, putting then ihe horns in this decotion till 
they are sufficiently green. 

To stain horn, toitoise-shel I. — Make a paste with 
4 ounces of quick lime, 2 ounces of litharge and sufficient quantity of 
soap ley; then put this paste over the horn, leaving some parts free in 
order to maintain them trans pa rant; and when the paste has become 
dry, brush it off. 



To SCOUK GLOTH^S, <$'C 99 

To marble book s.— Dissolve 5 ounces of gum arabic in 3 
pints of water, put it in a trengh or a large bowl, have several colors 
in small pots and pencils for each pot, then sprinkle it over the gum wa- 
ter intermixing the colors as much as possible, then draw the sprinkling 
out with a small slick, hold the edges of the book close together and dip 
them on the surface of the water and let it get dry. 

PART XXIX 

METHODS TO BLEACH, WASH AND SCOUR WOOL^ 
SILK, COTTON, LINEN AND TO MOVE SPOTS FROM* 
CLOTHS &c. 

Generally the blenching is effected by exposing the cloths in a 
moisted state to the atmosphere, but this process is rather to te iious 
io attend as it requires a great time until the object is obtained; we 
shall therefore give more expe lite means to etfect it. 

To bleach and scour woo 1 — Put the wool for half 
an hour in warm soap water, then drain it off, and when dry, repeat 
the same operation once or twice more, washing it every time in 
running water, after this, immerse it in river water to the propor- 
tion of 30 parts of it and 1 part of sulphuric acid. This method 
will entirely free the wool from all greasy parts and give it a cer- 
tain degree of whiteness. 

To bleach sil k — .Boil the row silk in a weak solution of 
soda for several hours, then wash it in soap water and after this, 
rinse it in clear water and wring it out, then immerse it in a mixture 
of sulphured water as it has been prescribed for the wool. 

To bleach c o t t o n 4* line n. — Expose it for 2 hours 
to steam, then rinse it out in river water and immerse it for 15 mi- 
nutes in a weak solution of sulfuric acid, and wash it in soap water. 

To wash ch it z. — Boil some rice, then strain it, and while 
it is still warm, immerse the chintz into it, after this wash end rinse 
it till it is perfectly clean. 

To wash white veil s. — Boil them for a few minutes 
in asolut on of white soap, then rinse it out in cold water and starch 
them. 

Another method to wash cloth s. — Put the dir- 
ty cloths in large earthen pots, cover them for 2 days with midling 
st on g and strained lye, then rinse it out in river water and dry it 
in the open air. The \ye m »y be made from ashes, potash or ?oda. 



1 00 To SCOUR CLOTHS, fyc 

General principles to move spots from 
cloth s&». — Any spots which originated from acid should be 
moved by alkaline substances, and any spots which originated from 
alkaline substance^ should be moved by acids: for example, if there 
exist some spots occasioned by acids/as wine, vinegar, lemon juice 
vitrio 5 , muriate or nitric acid, & they may be moved by potash or 
better by ammoniac, and in the contrary when th^y have been occa- 
sioned by the last substances they should be neutralised by vine- 
gar, lemon juice or a solution of acid oxalic. 

To move metalic and ink spo^s.— Thes^ should be 
moistened wtth water, then rubed with a solution of acid oxalic or 
lemon juice, and afterwards washed out and dryed. Or mix 1 drop 
of sulphuric acid with 30 drops of water and proceed as above 
directed. 

To move resine or greasy spot s.— Oil paints, re- 
sine, tar, wax and others, may be moved from cloths with spirit c£ 
turpentine: the spots have to be moisted with this substance, then 
rubed with brown paper till they have entirely disappeared. 

To whiten linen and cotton stained yeolli sh* 
—Put them for a while in lime water, then rinse them in runing 
water. 

To move spots occasioned by sour subs- 
tances or fruit j u i, c e. — If some white linen, cotton or 
silk is spoted by these substances, wash them with clear lime wa- 
ter, butter mi'k or salt and milk, or drope a warm soluton of potash 
upon the spots, rub it in, then wash it out; but a little ammoniac 
will answer the best for that purpose. 

To move grease spots, as butter, tallow, 
wax, oil, milk and other s. — If some white cloths are 
spoted with these substances, they need only to be well rubed with 
soap spirit, then boiled in soap water, washed and rinsed out. But 
if some colored objects are spoted, dissolve in a liitle water the yolk 
of an egg, rib it in with the fingers, then rinse it out. or take the 
beef gall and proceed likewise. The aromatic oils, lemon, berga- 
mote, lavender or turpentine oil dissolved in alcohol will still pro- 
duce a better effect if the rubingis done in a warm place and with 
brown paper . The white cla}^ mixed with a little water and well 
rubed in, then covered with brown paper and passed over with a 
warm iron, will also answer this purpose. 

To move tar &c— This may be done by rubing them with 
a solution of lemon oil in alcohol. Or take some sifted sand, warm 
it in an iron pan, then moisten a piece of linen with alcohol, spread 
a Little of it aver the spots and rub it w* 1' with it till they are. 



To COLOR CLOTHS, $?C 101 

disappeared. Orrubfthem with spirit of turpentine. Or put a 
piece of brown paper over them and pass a warm iron over it, then 
wet it with beer and brush it: or dissolve a little hony in alcohol, 
rub it in with a brush and when drv spr ad a little pulverised cha k 
over it and brush it again: or mix a little hone) T with the yolk of an 
egg and some amoniac, rub it with it, then let it get dry and wash 
it out: or mix a littie potash with grated soap and a few drops of 
juniperberry oil, rub it well in, and wash it off with soap water. 

To move coffee, tea and other spot s.---wash 
them in rain water, then take a litt'e warm wheat bran water, and 
mix a beef gall with it, then rub it in, and wash it again. 

To move urin or lye spot s. — wet them several times 
witlArandy, then wash them out with the same. 

To move dust spot s.— Mix a little brandy with the 
yolk of an egg, rub the spots with t, and when it has dryed, wet it 
with water and rub it between 2 pieces of linen cloth, then br^sh it 

To move grease spots in pape r-Sp ea I some fine 
pnlve ised bolus over the paper, then put it under a press for 2 4 
hours, and brush the powder off. 

To prepare soap to move spots from cloths. 
— Take 1 ounce of alcohol, 2 ounces of white soap, y Ik of 2 eggs, 
1-2 ounce of turpentine oil, mix it with sufficient quantity of bolus 
till some boles may be formed with it. This soap will move any 
greasy spots when it is used with a litfle water ann well rubed in, 
then washed out and dryed. 

Water for silk, velvet, gold and silver work. 
Infuse 2 ounces of venitian soap 2 drachms of potash and 1-2 ounce 
of amoniac with 1 quart of whisky. When used, rub the spots with 
this liquid and dry it off with a linen cloth. 

To move red spots from blue sil k.— Wash and 
rub them with a mixture of 1 part of amoniac and 3 parts of water 
and use a sponge for this operation. 

To move reel spots from black woolen 
cloth s.— Rnb the spots with the same mixture as above, then 
wash them with a decoction of gall-nuts, mixed with a little iron 
vi riol. 

To make silk look b r. i g h t.*— Wash it with a light so- 
lution of gum arabic. 

Nanken to was h.— Put it in a tub with fresh water and 
a handfull < f salt, let it stand for 24 hours, then wash it wit'-i lye and 
soap water. 



1 2 To scouii cloths, fyc 

To wash colored wool and cotton cloths. 
---In order to preserve the color of these articles, the soap should 
never be employed, the best way is to put some sp ing water in a 
copper kettel with the 6 part of its weight, wheat bran, to warm ft 
till it is nearly boiling, then to put the objects to be washed in it, 
and be boiled a few minutes, and when cold to be washed. 

To restore bleue spoted cloth s.— Take I part of 
indigo and 4 parts sulphuric acid, mix it well in a bowl, then add 
gradually 50 parts of water and let it stand for 24 hours; when used 
rub the spoted places with this tincture, wash and dry it. 

To cloan sil ver and gold lace s.— Put a certain 
quantity of white glass in a cruset, heat it till no cracking is any 
more heart, then pulverise it while it is quiet warm: take frfine 
brush and rub the object in a soft manner with this powder, then 
blow it off and use another brush so clean it. 

To clean straw hat s.— Take a piece of flannel, wet it r 
then rub uiih venitian soap water tili it begins to froth and wash 
the hats with it till all the greasy spots are off; then put the hats in 
clear water and rinse them from all the soap part, dry it with a cloth 
in i< e open barrel, then put a little sulphur under it and alight it, 
and keep the barrel covered till the sulphur vapor is gone. 

To renew white silk crep s. — Roll it loosly up and 
put it for i night in rain water.— The next day, squcze the water 
out, repeat this twice more with white soap water, then rince it in 
clear water aud when dry, sulphure it as described above. 

To iron while silk c r a p <■ s— Infuse some pulverised 
gum adragant in a little whisky for 12 hours 4 add a little starch &. 
a few drops blue water, then strain it through a cloth, roll the 
crepes up and pass them through that liquid, extend it over a clean 
tov. el and let it dry, then cover it with another tow 1 and 
iron it. 

To wash and iron black silk crape s — The was- 
hing is the same as the above mentioned, but this should be newly 
colored before it is irond: for his take a pint of hatter black, boil it 
with 2 gall-nuts and 1 tea spoonfull of pulverised gnm arabic, then 
strain it through a cloth, and when almost cold, pass the crape in it 
and finish as described in the preceding receipt. 

T o c I e a n black silk cloth s— Brush all the dust off, 
then moisten it all over with the above described color, put it bet- 
ween b eue sugar papers aud roll Jt out till it is almost dry; then iron 
it, leaving it I et ween the papers. 

To wash dark colored sil k.— Dissolve 6 ounces of 
beef gall, 3 ounces of honey, 2 ounces of pulverised gum-arabic and 



Sundry receipts, fyc. 



103 



1-2 ounce of bcnzoe tincture in 4 gallons of water, warm it till it is ; 
nearly b iling, stiring all the time, then let it get a little cool and 
wash the silk with it, rnse it out and dry it; when it has to be ironed 
as described above. 

To wash white silk cloths and ribbon s— Put 
the articles for I night in rain water in the morning, press it out 
then put th m for a few hours in midling warm soap water, press 
them again out and rinse them in rain water, dry hem and pass 
ihem in a solution of gum adragant, white sugar rnd water: after this 
pnt every piece betwee i clean to v< Is and roll them up till they are 
aim st dry, then iron them between clean paper. 

V o wash silk s t o c k i n g s fy y 1 o v e s —Put them for 
1 night m weak salt water; the next morning wash them in rain 
water using a little soap, then rinse tnem out, and pass them in a 
solution of i-2 ounce of gum arabic, 1 ounce of white sugar, spoon- 
full of brandy and 1 quart of water; wash them once more in rain 
water and let them get dry, and iron tnem between two papers with 
a midling warm iron. 



PART XXX. 

SUNDRY AND USEFUL RECEIPTS FOR THE HOUSE 
KEEPER IN GENERAL. 



To make i> 1 a c k i n k.-Infuse for 8 days 3 ounces of gall 
nuts' 1-2 ounce of loog-wood aud a little indigo, then boil it for 5 
minutes, adding 1-2 ounce of verdigris with a little solution of gum 
arabic or sugar: after this, pass i: through a cloth and let it stand 
for 2 or 3 days, m xing all well, then bottle it. 

Another black in k. — Take equal parts of blacking, 
vitriol and gall nuts; weigh all together and add as much gnm ara- 
bic; pulverise all very line in a mortar, adding gradually as much 
water till it is liquid enough to write with it. This ink is very- 
black and of a su erior quality. 

Another black i nk. —Take 3 ounces of pulverised gall- 
nuts, 1-2 ouu'ce of pulverised copperas and even as much gum ara- 
bic, dissolve each separatty in a pint of boiling water, let it stand 
hv 10 days, shaking it every day, then filtrate it through a cloth 
and mix it. 

Black ink p o w d e r—- Take 2 ounces of gail nuts and cop- 
peras and 1-2 ounce g m arabic, pulverise all as fine as possible, 
then mix it with a sufficient quantity of weak vinegar. 



I 04 SUNDRY RECEIPTS, fyc 

Blue in k — Infus : for a few days some prussian blue in gum 
water, then filtrate it through a double flanel. 

Red in k— Disao've a little isinglass in a pint of water, adding 
a little candy sugar, then mix a sufficient quantity of vermilon with 
the solution. > 

Another red.i n^k— Take 1 fourth of a pound fernambuck 
wood, 1 fourth of an ounce pulverised alum and 1 pint red vinegar 
boil it for 1 hour in an earthen vessel, put it in a bottle, let it stand 
for a week, then draw the clear off, and keep it for use. 

Common blue in k.— Infuse 2 ounces of indigo with 1 
ounce of sulphuric acid for 24 hours, then add a pint of water, mix 
well and boil it for 2 or 3 minutes; when almost cold, filtrate it 
through brown paper, add a solution of gum arabic, boil it again 
for 2 minutes and skim it, and when cold, put it inio a bottle. 

Yellow in k — Boil 3 ounces of french berries in 3 pints of 
water, reduce it to half, then filtrate it through a flanel and put it 
for a few minutes longer over tne fire, adding a solution of gum 
arabic and 1-2 ounce pulverised alum, tnen bottle it. 

Green i n k.— Dissolve some cristallised verdegris in suffi- 
cient quantiiy of water, then add some gum water to it. 

Printers black in k.«- Take 1-2 pound fine pulverised 
lamp black, mix it with 1 o nee of iin-seed oil, 1-2 ounce spirit of 
turpentine and even as much oil varnish, boil together lor a quarter 
of an hour and skim it carefully. 

Ink for stone engraving s. — Melt 1 h>. oil of pitch, 
then add 1 fourth of a pound lamp black and mix it well, then use 
it b fore it gets t o thick. 

Ink to mark white cloth s.— Dissolve 2 drachms of ni- 
trate of silver in 1 ounce of water, then mix it with 1-2 ounce of 
salt water; but before the ink is applied, rub lhe place with a little 
white of an egg, and when dry, perform your marking and after a 
minutes, wash it. 

Blank writ i n g.— Writ your letters with a solution of 
sulfate of iron; then rub it with a feather di^ed in a solution of prus- 
siate ofpotasse. 

To keep ink from g e t t i n g mould y.— Add a little 
salt and a few sponfuls of brandy to it. 

To make blacking for shoe s.— Take a spnnnf J white 
sugar and a tea spoonfull of gum arabic, mix it with 3 ounces of 
mutton fat and a small piece of wax; melt it over a iight coal fire, 
then add a spoon full of lamp black and a tea sponfull of turpentine 
stir all thoroughly, and whi'e it is still liquid put it in tin boxes. 



Sundry receipts, fyc 105 

To prevent moths in wool cloths an d f urs. 
-—Put some tobacco leaves or a few small pieces of camphor be- 
tween the objects. 

To destroy ant a.— when yo i are troubled with these insects 
scald their roit several times with boiling water, then spread some 
pulverised coals, snuff or lime over it and they will soon look for 
another home. Sugar, pies, cakes, &c. may be kept from them in 
placing the dishes upon a tumbler standing in salt water and in 
which 2 or 3 drops of amoniac essence has been mixed. 

To destroy coc k-r o a c h e s- -Strew the floor of a room 
with elder leaves or black hellebore, have a pot with a hole in the 
bottom, sweeten the inside all over with molasses or honey, turn 
the pot over a dish, and early in the morning scald them through 
the hole; hundreds of them may be found daily in those pots and 
the whole family be destroyed in a short time. 

Mice and rats to destro y.— -The surest way to get 
short of them is to keep good cats and traps, to find out every hole 
in the house and to put ali*e cnw fish in each, to shut up the hole 
and to avaid for the fight: or spread some elder bu>hes about their 
dwellings; this last remedy, when intermixed in grain will prevent 
them also to touch it. 

To des'roy bed bug s. — As soon as one of them makes 
its appearance, wash the floor with hot water and seal ) the bedstead 
in every crack or split, then lay it out in the sun and fill all the 
cracks with a putty composed of lime a little water and sulphuric 
acid, or with an onguent made of turpentine oil, mercury and snuff' 
dust, continue in this manner for several weeks and they will soon 
disappear. 

Flees to destro y. — Wash the floor and the bed steads 
with a decoction of penny royal, then sulphur a little the room and 
< hange often the bed clothes. Should domestic anima s be infested 
with this insect, make a strong decoction of snu.T tobacco and wash 
them several days with it. The smoke of dvyed pennyroyai will 
also keep the house flies away. 

To keep ants and other insects from a tree. 
—Dissolve 1 drachm of corrosive sublimate in a pint of whisky 
and when dissolved, mix it with 1 gallon of water, then applie it 
around the the tronc of the tree and it will destroy all the eggs of 
the insects which are deposited in the bark and no danger is to be 
apprehended for the tree from its poisonous effects: or rub the under 
part of the tree with some fish oil, and the ants will soon desert from 
it. The same remedy may be ;ipplied to other plants or in houses 
wich are infested with that insect. 



]06 G WAITING 

An other remed y. — Put a handfull of fresh stk-kweed 
leaves in a pint of fish oil, let it stand for 1 night:' the next morning 
put the leaves in a mortar, mash them fine into a thin dough by ad- 
ding a little of the oil, then squeeze the juice through a cloth, and 
keep it into a small bottle for use. A little of this extract, when 
rubed in the cracks of bed steads will surly answer every -ex pe:.ta- 
tions. The same may be rubed with full success on domestic ani- 
mals when annoyed with lice or other insects. 

To destroy catapillar s.--when they begin to nest, take 
a long stick, wrap the end of it with old dry cloths, mix a little sul- 
phur with it, alight it and hold it under the nest. 

To prevent wire worm in seed cor n — make a strong 
soap water, put the corn in it for a few minutes, stiring it well, then 
roll it in ashes and let it get dry before it is planted. 

To preserve corn from insect s. — The floor of the 
granary should be made of poplar timber and the corn will remain 
free from weevils. 

To preserve from vermin. — Do not winnow the 
grain after it is threshed and stow it in the granary mixed with the 
chaff. In this state it may be kept for several years without injury. 

PART XXXI. 
GENERAL METHOD OF GRAFTLNG. 

There are several methods to perform the operation of grafting, 
which all consit to put the inner bark, or the eelluiar tissues of the stock 
and the scion in close contact and to assure them together in that situa- 
tion. The first method consist to graft near the surface of the grouud. 
The second method is to graft lateral branches and to insert the scions 
in a perpenticular erection . The 3d method consist to cut the stock slo- 
pingly and te adopt the scion cut in the same manner and of the same 
diameter of the stock in such a way that the bark of both joins each 
other exactly. The fourth mode is to cut the head of the stock slo- 
pingly, to make a slit towards the back of the slope, to open it about an 
inch deep with a wedge and to insert the scion, but this should be cut 
in such a manner that its length and size will correspont the slit and 
that tiie bark of the stock and the scion are in perfect contact. The 
filli method consist in the side grafting which is generally done for, va- 
cancies of full grown trees; this operation must be doue by sloping off 



Grafting 107 

^bout 1 inch long the bark and a little of the wood, to snake a slit and 
to insert the graft. The sixth method is to graft on the roots of the 
tree and to cover them again with earth leaving the graft standing out 
above the surface about 2 inches heigh. The seventh method is perfor- 
med in outing all branches and top of a tree and to graft them with 
several sorts of grafts and belonging to the same specie of fruits. 

The grafting shou'd only be done when the 'rees are in their ful- 
lest sap and sometimes before the buds are swelled up, Scions of a 
grafted fruit tree, which is known to bring gor d fruits, may be applied 
in the same manner as above desciibed for other grafted fruit trees of 
an inferior quality in order to obtain a more perfeet fruit- 
Any of the above different methods to graft, should be immediatelv 
secured with a bandage of bass and surrounded with a composition of 
wax, rosin and tallow melted together, but clay or a common sod, appli- 
ed with the grass side outwards may answer the same purpose. 

Buding of tree s. — This is genernally done in the month 
of August; the incision should bo made in \he form of the letter L and 
the bud set in tbe lower part of it. 

To graft wild vine s. — When the vines are not to old, 
dig them out, leaving as many roofs as possible, then transplant them 
in the destined place and in a richer ground, cut the tronc off about an 
inch above the surface of the earth, then engraft it by either of the 
process as we have above described, and leave 2 eyes above the inser- 
tion of the sods; then secure the grafting with green and soft grass and 
surround it with moist clay in order to prevent it from the action of the 
sun and air. Wild vines which are grafted in this manner will bear 
fruit the second year, instead that seedlings are seldom apt to present 
•that advantage. 

Canker in tree s. — This derives from the nesting in the 
bark of a little insect, and the best way to cure it, is to cut the affected 
parts smootly and to rub them with hogs lard or Letter with tar. 

To pr vent the blight in fruit tree s. — About 
the end of april, bore a hole with an auger in the tronc of the tree and 
about 15 inches above the roots, then fill it with a paste composed of 
3 parts of pulveiised sulphnr and 1 part of potash mixed np with suffi- 
cient, quantity of turpentine oil, then cover it it with fresh cow dung. 

To destroy the grups in fruit tree s. — Lose 
the old bark from the roots and uuuk or branches, then wash it with 



} 08 Grafting 

soap suds and place a peck of pulverised charcoals arround the roots. 
To destroy the worm in peach, apple, prune 
and peach tree s« — When a tree is annoyed with the worm, 
it will all ways show by the exudation of gum near the ground, it is ihen 
necessary to clear round the tree and to cut off the unnecessary bark 
and to pour some boiling water over it. 

To cure trees from ro t. — Cut off all the dead or rot- 
ten parts, then prepare a dough composed of cow dung, lime ashes and 
river sand, pass the three last articles through a fine seive, mix them 
with the dung, adding a little water or beefblocd, then applie this 
dough thickly to the diseased part of the tree which will soon be bene- 
fited by it. 

To prune young tree s. — Eearly in the spring, cut 
all ihe superfluous branches off and leave only 4 er 5 leading shoots; 
this will greatly contribute to their growth, when transplanted. 

To promote the gr.owth and health o f t r e e s. 
■ — Earlv in the spring, scrap off all the dead bark and wash ihe trees 
with weak lye or lime water and put coals and stones around the roots. 

To plant fruit tree s. — Keep the seed moist in mixing 
a little earth with them, then put ihem aside in a cool place where 
they may freeze in winter times. Early in the spring, sow them in 
drills, then transplant them the next tall and graft them in the spring, 
taking care all the time to keep them free from weed. 

To transplant fruit tree s Make the hole a little 

wider than the roots of the tree are extented,fill the hole around the 
roots with loose earth, then pour a pail of water over it, shaking a 
little the tree, then trample the ground down, leaving no cavities 
around the roots, fill the hole again ank press it iu the same manner. 
By. this method every part of the roots will receive immediate nourishe- 
ment and consequently prevent the starvtng of the top. 

N B Shrubs as currants, gossberries, raspberries &c .&c. have to be 
trimmed and pruned yearly upon the same system as above described, 
af perfect fruit is desired. 



Gardening 109 

XXXII- PART. 

TO CUriVATE 4fc PROFITABLE GARDEN. 

When ever ynu happen tonass in any part of the world, by a nice 
cultivated and well organised garden, you may judge it to be welikept 
there; and ctv ilisatiou, virtue refined, and menial disposition and 
spirit among the inmates of the house and people of taste, order and 
delicacy in ail their ways, and if any person will asceitain my preven- 
tion and find oul my judgement is correct, they may rely upon expe- 
rience and conviction: there the table will be fournished with the 
most varieties of fruits and vegetables adapted to ail seasons & more 
than all cordiality will shine in its fullest brightness. 

When a garden has to be fenced newly, it is al (together wrong to 
believe that seasoned wood when put in the ground will last longer 
than when still green. The raison of that is, that seasoned wood, will 
all ways be full of little cracks which will soon be filled with the mois- 
ture of the ground and produce a premature decay, while the contrary 
is observed when green timber is employed. 

To choose a good soil for a garden . — A 
light sandy ground intermixed with clay, peat &c.is generaltytthe best 
calculated for a good garden, however this cannot be point out for all 
sorts of vegetables as some of them needs wet ground, some rich and 
fat soil, as we will hereafter describe under their respective heads. 

The soil should be about two feet deep, finely worked through with 
manure every spring, it may be ploughed or turned with a spade and 
the manure should allways be covered with ground from 4 to 6 inches 
deep. These precautions should never be neglected if a rich aud 
plentiful vegetation is expected. 

To manure hot garden bed s.— Stable dung, rotten 
bark, wood and leaves, mixed with ashes are generally used for hot- 
beds and the most powerful substances to^promote an early vegetation. 

To select good seed s. — Good seeds should be ripe, 
sound, and plump. The way to dry them is to put a small quantity in 
luke warm water and the best will sink immediately, while the others 
will swim on the surface and which should be rejected. Good seed 
will always point out the mother parent. 

Rolling o^f seed s— This operation consists to place some 
boards upon the beds and to walk across several times, many seeds 
will spring up in a shorter time and with more vigor if this operation 
is not neglected. 

C— 10 



110 Ga i; no 

\V i l b ( n r. — . .; i 1)h weted occasicmmly, stii-ed 

and kc ! • ' - ■?,,;■•;..,■ should also he thinned in 

time us |j • as _ • • ■■'.- ■•■ i ruled to. 

S e i [ i fi jr u i - D > it .iPearly as possible and allow 

ro.1,'1 i!:i • ::!■{ \)pi\'\ '■. .1. iif it may stand by itself* when 

jn f'ufl y !■ « li»- "^ 

E n ;; I i s h c a • — -1 i v tboni fro n April to the middle of 

mav in a rich and well pulverised ground. 

C t-ii) n, u n v. ■<■■ i i - i ; — Sow them in April and May in a well 
maouPud ground and Hun them out from 5 to 6 inches apart, 

Earl y h o r n v. a r p o t — S.w shorn fro n April to June in a 
light "round, iliis carrot i& generally used for table. 

P a r s n i p.— Put the see I in deep drills in March and April. 
Early t u r n i p s,-,-S »w ihem fr.un April lo June in a light soil. 

Sweet po t a t o e s.-- PI ant them in hot beds early in April 
whan the sproirts a<e about 4 inches above the ground, separate them 
fiom the potato© and set them into hills, heaped up about 6 inches 
above \ he- surface. 

R im b a r b e. — Piante it early in April in a well manured rich soil. 

S a I s i f y. — Sow it early in April in drills 15 inches apart, and 
thin them when they are 4 !, r 5 inches high. 

S c o r z o n a r a —Sow them in April in a rich ground, and thin 
them* when about 6 inches apart and when they are 2 or 4 inches high 

Beets. — S iw them early in the spring in a mellow ground 
and when they are about 3 inches high, thin them. 

R a d d i s h — S> v them in march in a hot bed and as the season 
advances sow them in a s i:uie I an 1 a rich soil. The best manure for 
them is to mix a little brane with horse dung fo turn it into the ground 
then to sow the seed and to cover i,t lightly. 

II o r s e raddis h,---This is planted by eff-sets in my month 
in the spring and a rich and a weed soil should be choosen for them. 

Sugar beet s. — Sow them in April and May; but the seed should 
be soaked in hike warm water for 24 hours before it is planted. 

Artichoke s. — Sow it ear!) m Ap 1 in drills 1 inch ceep and 
10 inches apa , and choose a rich ground. 

A s p a r agu s. — Do as for the ar*. chokes, but ppade and manure 
well the ground with stable dung. 



Gardening , 111 

Boreco I. — Sow it in May and transplant the young* plants in 
well manured and open ground. 

C el er y. — Sow in Apnvin a rich and light ground. When they 
are aboul 6 inches hie h , transplant them in trenches about 5 inches 
deep and mix the dung wei#with the ground. 

Egg plant.— Sow them in April in hot beds, and transplant 
them in May in a mellow and rich ground. 

N a s t 11 r s i u m. — Plant them in April along tlie fences and when 
they are about 6 inches high, transplanted in the middle of the garden 
give some sticks. 

k o a*— Plant them in May in drills 4 feet apart and 2 inches deep 
R o c a m b o I e. — This vegetable m.iy be raised either from seeds 
or roots, the seeds may be sowed in the spring or the fail. 

Onion s. — Sow them in April in drills 15 inches apart. The 
potatoe onions should be planted 6 inches deep and 12 inches apart* 

Pea s. — Plants them in April and May in rows 3 feet apart- 
Bean s, — Plant them in April in hills or drills. 

Dutch c a b b a g e. — Sow them in beds early in march and 
transplant them in April in a rich ground. 

Large savory cabbage s. — Plante them in April and 
May in a' rich ground, The early savory cabbages are managed 
like, but they should be plated in warmer beds. 

Garden cres s. — This may be sowed every 2 weeks from 
March to September. A rich and shadowed place should be selected for it 

C a u 1 a fl o w er.--Sow it in April and transplant it in May 3 feet 
apart. This vegetable needs a middling rich and dry ground- 

E n d i v e.--Sow it in April and May, and water them occasionally 

Early curled 1 a t t u c e. — Sow it in March and April in 
hotbeds, aud transplant them in May. 

Burnet Sow it early in April in a mellow ground. 

Cucumber s. — Plant them in April in hills well manured, put 
pome ashes around the plante ana cut the first bud off in order to obtain 
a more perfect fruit. 

Creen cucumber s.-Plant them in march iu hotbeds 2 feel 
apart and keep them all the season from weed and grass. 

Melon s. -Plant therm in holes about 5 inches deep, put some ma- 
nure in them and cover the dung with earth; then put a few seeds upon 



H2 Agriculture 

it and cover them an inch deep with earth, and cut offihe flirt bud.— 
water melons and squashes may be treated in the same manner. 

Tom a to e s.— Sow them in the middle of April and transplant 
them 3 weeks afterwards 

Leek Sow them iu April in a rich ground and transplante 
them in May in rows 15 inches apart, 

Parsly andchervi 1.— Both should be sowed in march and 
m drills about one inch deep and 12 inches apart. 

M u s t a rd.— Sow it in April in a rich ground. 

P ep p e r.— Sow it in May in drills 2 feet apart. 

Sorrel and s p i n n a g e.— Sow it in April and May m a 
rich and well manured ground. 

Sag e.— S nv it in April in a rich ground. The next spring trans- 
plante it into beds of rich earth 2 feet apart and cover it. with straw. 

i\.B. Thym, absinth, mint, meliss, rosmary, camomilla, fennel, corian- 
der, gentian, lavender; basil,, tarragon, chives &c should equally be 
found in a well managed garden as every house keeper may occasio- 
nal stand in want ofthem. 



AGRICULTURE 
XXXIII. PART, 

Profitable inducements for a farmer^ 

Farming is certainly one of the most highest cast and most respec- 
table occupation a man can follow in the course of his life; it is the 
primal art and the source of wealth. An intellectual and industrious 
farmer who possesses the advantage of an enriched good mind is the 
elected of God, he enjoys of all the bounties of good which the Al- 
mighty has sent to mankind; in the stillness of his rural home nothing 
is wanted there, and daily thanks given is gratefully offered to that 
which is above all the skies. Wisely he remains free from error, and 
benevolent with every living creature which shall come in his inteicours 
and God is with him." Indeed, he who misesteems the agriculturist & 
the mechanic blashpemes and despises the almighty, as he has disposed 
every thing for these two purposes. A green field, a cottage enlivened 
with all .otts of innocent animals and the morning songs of wantering 
birds is 1000 fold preferable to the dusty pavements and the bustle 



Agriculture 113 

of towns where faotice enjoyements regnes and real fblicity is not to be 
found, where thousands of people suffers by want of one thing or the 
other and where thousands are daily engaged in disappointements, 
deprived from rest, turmented by ambition and all sorts of dishonest 
temptations: there many tries to live by speculation, considering 
nothing else but win and get rich, forgetting and not knowing all the 
sweetness of live which the almighty has given them to enjoy. Very 
often thes men repose their living upon the necessities, or weakness, or 
ignorance, or follies of other better natuerd men, whose heart is unac- 
quainted with ail the windings of others malice; but this is rather a 
poor trade and will at last be cursed from the community and turn out 
dreadfully ruinous and fatal to those which follows such a practice; to 
day their brain is filled with pride and live in extravagance and the 
morrow they will be destitute of all. — 

Farming requires practice and theorie to obtain all the advantages 
with greater certainty. A farmer should be acquainted with the diffe- 
rent soils, the manures most applicable and the crops best adapted to 
each: he should also be .acquainted with the numerous varieites and 
qualities of domestic animals. Many hard lessons are to be leaned to 
become a prudent farmer, but observation, experience and wisdom will 
filially correct all mistakes; it is proper for him to converse with, all 
descriptions of men on any subject which may occur, then to scrutinise 
the object, to submit it to his own experience, reflection and observation 
whenever it is practicable and to see things on every side: the medium 
ef selected and instructive books will also contribute to per r ectione his 
jugement; in them he may find what the learned and the wise have 
recorded and taught off. 

Whenever a firmer prepares a ground intented to raise grain, he 
should plough it deeply in the fall, and if the ground is not rich enough 
to manure it before ploughing, this attention will prevent the cut worm 
in grain and also the growing of weeds. 

T o m a n"u re a f i e 1 d. — Dung and particularly the urine of 
animals is the best manure for vegetation, if properly applied; but do not 
put it to deep in the ground; the essential force and reproductive prin- 
ciple would be lost, and the roots of some vegetables would have no 
benefit by it. If you wish to have a quick vegetation, apply manure 
which has notcompletly fermented; the remaining fermenting princi- 
ples of it will combine wiih Hie agency of its chimical action. 

Lime as m a n u r e. — When lime is used as manure, it should 
be air slaked and finely pulverised, it is wondeifully productive on arass 
turnips, cabbages, corn, rye, wheat, oats&e. it should be spread even. 
Liming a ground should he repeated every 9 or 10 Years and 30 or 40 
bushels should pe applied to each acre. Sandy soils should never be 
limed at all, clay is preferable for this kind of ground. 

*f0 



114 Agriculture 

Bones as manur e. — Boiled and pulverised bones is one ®f 
the best manure which can be procured, it contains phosphate of lime, 
carbonate and sulphate of lime and a gelatineous substance ill of which 
are most excellent to feed any roots. Soap suds will also enlivne dying 
plants, when put around them. 

Exhausted Ian d. — When the soil is exhausted by one crop 
in a Year, it will yield less the next season, but may produce some 
other plants without diminishing its powers. Lime aud frequent ma- 
nuring will restore woren out land. 

To sowamedo w. — Pulverise vvel/ thejground in September, 
work it as level as possible; then mix 3 parts of timothy, 1 part of 
clover, 1 part herds grass, and pimpernelle; this mixture of seed 
will make the richest and most profitable grass land, after the sowing, 
harrow it lightly and toll it over. If some stems of the popy plant are 
spread in the fall over it, it will produce doble the next year with ali 
variations of fine herbs. 

To plant sugar bee t — Plough the ground deep and har- 
row it well, then throw two furrows together; after this, make a small 
drill on the top, put the seed into it, and cover it about 2 inches deep,- 
when the plants have got up, thin them 1 food apart. The acre when 
well manured before the ground is opened will yield from 700 to 900 
bushels, and is an excellent feed for hogs and catle, if a little salt is used 
with it." One acre of land planted with beets will feed 3 cows for win- 
ter while hay does only for one. 

To make beet suga r.— When the beets are perfectly 
ripe and before frost, clean, wash end scrape them from all diit; then 
mash them into a pulp, put this in a coarse linen bag which /nay hold 
several gallons of it, but make it only half full, .then put ihem under the 
press and receive the juice into tubs. Add to every gallon of juice I 
drachm of sulphuric acid and I ounce of lime and the white of a few 
eggs and some animal carbone; then reduce it by boiling to a thick 
syrup and skim it carefully until it is perfectly clear, when it has to be 
filtrated through a flanel bag and be left to cool into a tube furnished 
cross wise with a few wooden sticks about \& inch above its bottom: the 
sugar wtll soon cristallise around the circumference of the tub and the 
sticks. The remainder syrup part may be boiled again, and be used 
for the 6ame purpose a second time, or kept for the use as molasses. 

When the beets are planted in a sandy soil, they will bring more 
sugar, it is esteemed that 100 pounds of beets yield 10 pounds of sugar. 

We shall also recommend to the farmer to pay his attention to flax, 
popy and sun flower seed, the oil of them will pay him largely, and the 
refuse of the expressed seed is an excellent and healthy food for cattle. 



Agriculture IXSr 

Vine planting. —As this cultivation is in many instances ne- 
glected and misunderstood. I tkink myself happy to give to the public 
my best informations as regards the cultivation of this valuable plante- 

If a good vine-yard is required, it should be exposed on hills laying 
south east, and better if the north side is covered by a highe*- ground. 

The soil should be clayey intermixed with gravel; a rich ground will 
never produce good and tasteful grapes. 

The first oparafion consist to plough the ground deeply, then to lay 
it out in rows 4 feet apart. The holes should be 1 1-2 foot deep and 
even as wide, they should be prepared the fall before the plants 
are set, in order to expose the soil to warm and cold, which will be 
a great benefit to the young roots. When the plants are dug out for 
trans plantng, cut them, leaving only 2 eyes, set them 5 or 6 inches deep 
in the holes and cover them with earth till the fiivt eye. In the begin- 
ing of July, hoe and hill the ground around the plant" 1 and repeat this 
in November, The following spring, hill the ground about 4 inches 
high around the stock and hoe it twice through the summer. 

The staking, should be done in march, and the pruning in April: in 
piuning, latere only 1 bud on every limb &. about 1 inch below the cut 
which should be done slopingly and on the opposite side of the bud. — 
The succeeding Year leave 2 buds, the third Year 3'buds, the fourth 
Year, 4 buds; then oontinue on that rate till the slock is exhausted. 

This attention should never be neglected as it will entertain vigor in 
the stock and furnish a better fruit. When the*pruning is done, the stem 
and principal limbs should be tied with twisted straw on the stake. In 
junc, pinch carefully all the unnecessary liltle shoots off, which would 
injure both the plant and the fruit, and repeat this operation in July, 
but if one bud produces several shoots, let the principal one stand, 

If vines are to vigorous they should be bleeded two weeks after they 
have blossomed. This operation is done by making with a sharp knife 
a circular cut round the principal limbs ( but be careful not to cut any 
fibres of the wood), fruits which grows on those limbs will become one 
third larger than tbe rest 

In warm countries where the sun is intense, vines should be raised 
high to avoid the reflecting heat of the earth and facilitate the air under 
the fruit. In middling temperate climats they should be kept closer to 
the ground to receive the heat of it. This precauton will greatly help 
to ripen the fruit. 

If vines are gel ting old and poor, bend them down in the ground^ 
cover them with earth and when some shoots have come up, cut the 
smallest off* and let the most vigorous stand. 



116 Agriculture 

Seed vines should allways be two years old before thev are grafted, 
the graft will take well if the same sort of vine is used for this operation 
and the fruit as Perfect as that of the old stock. 

Generally vines should be manured at least every two years. 
The proceeds to make wine has been described in the first part of 
this work. Page No 5 

Culture or the mulberry, silk and realing of cocoons. 

Silk raising is an auxiliary profit to the farmer, if everv one buy a 
few mulberry trees and then multiplies- them afterwards; he can plant 
them in waste ground, and a room in his house may be converted into 
a cocoonery and give a profitable occupation. It is a certain crop, a 
cash article easy raised, of a standing price, an occupation for the 
weak inmates of the house, do'nt diminish other products, supports 
millions of people in the other 3 parts of the world; while ihere is per- 
haps not a belter climat on the globe as the United States for its cul- 
ture ;every and tbing seems to indicate its unfailing sucess, there is 
no doubt that before many years it will greatly contribute to the 
wealth of thousands of the Jnited States and of its inhabitants, although 
many persons inconciojsly style it trifles, these persons pronounce to 
ease their judgment on that subject, but do not come to any conclusion. 
It is with the silk culture as it was when the coton was introduced in 
the United states; it was the general opinion that it would not do, just 
as it is presently with the silk and vine culture. Generally good things 
travels slow and at first received with distrust and reluctation, 

Hatching of silk worms. The eggs of silk worms 
will begin to hatch in the midle of may and last about 8 or 10 days 
after they have been brought out, and the spining will begin about one 
month after their hatching. An equal temperature should be kept 
through the night during the hatching and growing of the worms. 

F e e d i n g o f the worm s. — They should be fed 2 or 3 times 
a day with cut and moisted mulbeery leaves, and the witheihersd leaves 
of the previous feding should be cieared away. 

To stifle the worms in cocoon s Take a clean 

barrel, oint the inside with spirits of turpentine, cover the bottom with 
paper diped in the same; then m ike a layer of about 9 inches thick with 
flossed cocoons, cover them with an other layer of about moisted with 
lurpenline and continue in this manner until the bare! is full, then 
cover it tied and let it stand tor 36 hours.. The cocoons may then be 
taken out and kept in a dry place. 



Agriculture U7 

Or have a large oven, make it midling warm, put the cocoons upon 
some smooth boaids, then but them into it for 2 or 3 hours. 

To keep the egg s.— The cocoons for *ggs may be put in a 
dry place until the next season, they ought to be spread on a board and 
either be selected from the first and last spinner. If the eggs are good 
and well preserved and brought out successively accordtng to the size 
of the room of the house and the quantity of foliage, 2 or 3 crops of 
worms may be raised in one season. 

Generally it is calculated in silk rearing that one moth lays about 
600 eggs: one ounce of eggs will hatch about 25000 worms: a single 
thread of a cocoon is about 6 or 700 yards long: 400 cocoons of the mid- 
dle crop weigh 1 pound, if chosen under those which were laved bet- 
ween the first and last coming out; A half pound of mulberry leaves 
will feed a worm for the season or from the hatching and growing until 
spinning: 2000 cocoons \ield 1 pound of reeled silk. One acre of 
ground bears about 40000 trees 1 foot apart, 10000 2 feet apart and 
2500 four feet apart. This may easly fed 100000 worms, which will 
produce 50 pounds of reeled silk, whiclrvvill be worth when well reeled 
|4a pound and consequently realise $ 200. 

To manege a cocoonery. Have 3 or 4 rows of 
shelves m a room about half an inch thick boards 3 feet wide and 
2 feet one above the other and fastened between posts. The worms are 
placed and fed on hurdles reposing on the shelvs with mom enough te 
take them easy away, The frames of the hurdles should be made of 
laths 2 inches wide & the inside bottom covered with network of twis- 
ted coton or linen and fastened on the under part of the frame by small 
nails from whence the worms should be changed and placed on an other 
hurdle over that one which contained the worms, then to be fed by a 
few handfuls of cut leaves spread over them and after a while the 
worms will crowl on the upper hurdle to seek their feed, and then the 
lower one should be taken away and cleansed. By this method the 
most of the worms may be changed without to touch them. When 
the spinning of the worms begins, another hurdfe should be afixed 
above and made of light pine wood laths or sticks separated one from 
the other about one" inch and placed 12 over the hurdles which con- 
tains the worms, these should be supported by 4 thin wooden sticks 
reposing upon each corner of the hurdles. Communications of thin 
laths should be afixed between the hurdle and the upper frame, in order 
to give the worms a chance to ascend and rest between the rafters.— 
All the fixtures of a>good cocoonery ihould be made of light wood and 
neatly worked. The worms should not be to much crowded, a hurdle 
of 3 feet long and 12 inches wide may contain 12 or 1500 of worms. 



118 Dairy 

Method to reel cocoon s-Have a small reel of 1 foot 
diameter; put 7 till 15 cocoons in a bowl of midling warm waier to 
dissolve the gum which slicks on ihe silk, then seek with a needle the 
end of the threat, attach it to the reel and win! them off. Should one 
or the other threat brenft, look again for the good end, and if not possi- 
ble, put it aside and take another cocoon in its place, the^strings should 
be 800 yards long, twisted and layd up in a proper manner in packs 
of a quarter of a pound, then brought to market and manufactured. 

To cultivate mulberry tree. The soil for this 
tree should be warm, drv and mellow, it should be ploughed 9 or, 10 
inches deep, then layd out in beds about 6 feet wide. Before the sow- 
ing, the seed* should be soaked for several hours in water, then dryed 
and mixed with sand and ashes: the time to sow it is about in the mi Idle 
of April, the seed must be lightly racked in the ground, and it will shoot 
up in less than two weeks, but the beds should be moisted every 2 or 
3 days, and when the plants are about 1 inch high, they should be thin- 
ned no less than 1 foot apart, and the next spring they should be cut 
off to the level of the ground. This process is necessary to strenghten 
the roots and Ihe stalk, which by the next fall will be more than afoot 
high and as thick as a finger. All which, afterwards, is to trans- 
plants and to trim them yearly until they have attained their full 
growth. 

When the set'ings are 3 years old. they should be transplanted 
either in orchards or along the inside of the fences &c. The distance 
from one the other should be 10 or 12 feel, and kept free from all 
weeds .Plantations thus ornamented looks beautiful and brings some- 
times more benefit to the owner than the grain crop, 

DAIRY 
XXXiV PART. 



SWISS METHOD TO MANAGE COWS AND TO MAKE 
CHEESE AND BUTTER. 

Swiss method to keep cow s. — It consist to milk the 
cows easy and to observe regular hours in milking them; to stable them 
early in the fall when cool storms set in, and to observe the same rule 
in the spring and summer time. In milking cows, draw as much milk 
as possible, the more is left in the udder, the less will the cow give at 
8ubsequent limes. The last drawn milk is far richer than that of the 
first drown; the cream of it is thicker & makes better and more butter 



Dairy H9 

and cheese. Besides-; »l is v, dial that the udder of newly cal- 

ved cows should he g-ooi ■- g \rith hogs lard and particularly if 

it has hardened . 

T o T a k e o ff * h e i ,i s t e o f f u r ti i p s, cabbages 
&,c. i n ra i I k, — Put into each pail of fresh milk just drawn from the 
cows, 1 |)ini of boiling water; 

T n |> r e p r. re re u n e t f o r chees m a k i n g — Take 
the stomach of a y filing calf, pit the inside iu a howl, add half pound 
of sail, wash the stomach ana 1 put wiui'i is iu the bowl in it, place il in 
an earthen p ( >| ;in<| cove it with u turribfer-full of brandy; let t stand 
for 5 or 6 weeks, then strain ihe juice through a double flannel and 
keep it in a \ve.ii c< iked bottle One ieaspoonrfuil of it is enough to 
coagulate 1 gallon of milk. Muriatic acid is yery often used in dairy 8 
for the same purpose, hut it will altwavs produce a sharp and pungent 
taste which is contrary to man) persons constitution, 

To make Swiss c h e e s e — Mix the evening with the 
morning milk, punt in a clean copper k ttle;add to every gallon of 
milk a teaspoon full of the above described reunei, warm it until it he- 
gins to evaporate, stiriug continually wilh a wooden spatula furnished 
with 4 wings, and continue in ihis manner till the milk is entierly cur- 
led, then take il from Ihe fire and let it stand for a quarter of an hour, 
take a clean cloth in both ham's forming a kind of u basqoef, in this 
manner, dip it slowly down on the side of the kettle and gather all <he 
solid part in the hag, then put it in a clean canvass cloth; lei il drain 
off for 2 hours, take it out and cut it in pieces, put it again in an other 
cloth and let it drop off for half an hour longer; surround a well sized 
mould with another cloth and | ui the clue C into it, then place a board 
of the same size upon it and press it, let it stand under for 10 hours; 
then take it o it and cut a litle of the edge off; put it in a cool place 
turn it for 6 weeks every 2 days and rub it each time with a Intle salt' 

Dutch chees e. — Do as it is prescribed in the preceding re- 
ceipt, but do not let it. drop off, neither press it when it is in ;he mould, 
put it in a warm aired place, cover it with a cloth which should he 
changed every day 5 and dijecl in luke warm salt water to keep it moist, 
and continue in this manner until it gets thoroughly soft and matured. 

Munster chees e.-Do exactly as prescribed above, but mix 
a spoonfull carawy seed with it,and wash it every day with a solution 
of salted hope water and continue in this manner till it is thoroughly 
rotten. 

Cream chees e — Mix some curled milk with a third part of 
fresh cream, add a little fine sugar and serve it immediately . 



120 Dai 



RY 



Ball or hand chees e. — Take halfcurled milk and half 
fresh cream, mix it well, put il in aslone jar and sprinkle a little salt over 
it, # a few days afterwards add some more qurled milk and cream, mix it 
again, adding a little sail; then form some cheese of the size of a cup. 
wrap them up in clean salted linen cloths and let them become soft. 

May chees e. — Boil a gallon of milk with a pinch of salt in 
order to curdle it, then add a quarter of a p»und white sugar, strain it 
through a cloth and form some little cheese of the size of an egg, place 
them on a dish and pour some hot and sweetened milk mixed with a 
little cream over them and serve it warm. 

To render swiss cheese re d« — Wash the cheese 
every day with claret wine till it is thoroughly red. 

To make good butte r. — There is no doute that the poor- 
est farmer or any house keeper who possesses only one milk cow 
could make good butter if every attention would be paid to its man- 
agement. Ai first the cows should live on good and regular feed, the 
milk should be drown into clean pails, and then strained through a well 
washed and dry linen cloth: the pans into which the milk is put in, 
should be made of glazed earthen vessels or of pine wood, and before 
they are used, be scalded and diyed every time. The cream should 
not be over 3 days old and stired every day. When the butter is made 
and gathered, the buttermilk should be well -worked out by washing 
and changing it in fresh water, then to be worked with a wooden spatul 
into a lump, taking care not to leave any buttermilk or water parts in, 
as it will rancid in a short time the butter and when the butter is salted 
it should only be allowed half ounce of salt to every pound, Fresh 
made butter should be kept in a cool place where no animal ot vege- 
table rotten substances may be in its neighborhood. It is certain thai 
if these precautions are observed, that the butter will keep a long while 
without rancing. Every body will certainly agree with me that ran- 
ced butter is the most disgustfull dish which can be put upon a table, 
every time when I had the occasion to meet with it, I thought it was 
put there for the purpose as a safe guard for the rest of the piates. 

Any person who brings rancid butter in the market or lliat one who 
puts it on the table merits the coarest disgrace from his customers and 
the public in general. 

To purifie butte r.— In the month of June and jully, bay 
up your butter; in that season, it ts the cheapeast and the best, when 
you have the necessary quantity, put it in a clean copper kittel, and 
boil it over a light fire, skimming it all the time until it gets perfectly 
clear; then put it in glassed earthen pots, covering them with stroRg 
' paper tied around the top. One spoonful! of this butter will do as 
much service as 3 of hogs lard, and any thing which is cooked with it. 
will be more tastefull and easyer to digest. 



Faribry 121 

CHAPTER IV. 

PART XXXV. 



Veterinary in general. 

HORSE SURGERY' 

In respoo.t to this part of our work, m must confess, that we hJ>ve 
but very little experience concerning its contents, it is a translation 
from a manuscript of Ur: Collakt} one of the chief farriers in 
Nap leon's army, and which we had the opportunity to copy 
in 1815. 

It is u-e ess to make a long apology of that noble animal as, 
almost every body knows its eminent q alities, iu regard to its 
utility, force, swiftness, o edience and excellent instinct or rather 
good sense. 

Manner to use a horse. 

The diseases of animals and par icularly those of the horse re- 
semble intimatly to those of the human family, and should conse- 
quently be treated on the same principle. A horse needs to be 
kept well, that is clean good straw bedding, regular meals of old 
grain and good hay is absolutly required, 'i he stable should be 
kept clean, dry and well aired as every bad smell is contrary to a 
horse, and often is the cause of the farcy. 

A horse should never be used f r any kind of work before he is 3 
years old, and in using him for a long journey, have a preparation 
of pulverised r sin and saltpet@r,^and put every 2 or 3 days a spoon- 
ful! of it under his feet, and fill it with fresh cow dung in order to 
keep the horn moist. 

Pregnancy o f a m a re. At least it will go 11 months 
and sometimes 1 week over it. A mare may bring forth until 15 
years, but seldom over that age. Great care shouhl be taken not 
to cover a mare with colt, & whenever the mare or the colt is warm 
do not suffer to let him suck, it may produce the scowers: in this 
case themtre should be lightly fed on grain and hay, and io be 
purged with 1 pound of castor oil. And never a colt ought to be 
castrated before he is over 1 year of age as it would prevent its full 
growth. 

To ascertain theageofahors e.-Each horse has 
in the upper and under jaw 6 teeth before he is 3 years old, and 
before that time the 2 middle ones will get off, and replaced by 2 
other ones. When 3 years old, the next ones to the new grown 
middle ones will get off. and when 4 years old the 2 next ones 
C— 11 



122 Farteky 

will also get off. when about 5 years old, 2 of the mob ire teeth on 
the lower jaw will come out, and ihe nex^year the upp r ones 
will make their appearance; then all the teeth are in full growth 
and perfec ly regular with some signes of brownish color in the 
middle, but in many occasions these sort of teeth, will never show, 
when the horse is about 7 years old, the 2 first midle teeth seems to 
lose their edges and look smaller on the roo(s, which are then of a 
ye lowish color. Often horse traders burn them out to make them 
appear young 

To distinguish the Eyes of an old and a 
young hors e. — The eyes of an old horse are deadened, dull, 
deeply sunk in the orbits and the eye lids a e rinkly, which is the 
contrary with a young horse, and when the low r jaw bones are 
getting thin and sharp by feeling them, it is an incontestabl sign 
of an old horse; these bones are allways thick §• round in a young 
horse. There are 3 so ts of eyes among horses, the hog eves, the 
glass eyes and the dark eyes, and if they are good they should be 
transparent; but the glass eyed ones are generally known as tbe best. 
How to find out bad eyes in a hors e. — 
Cloudy, dead, dirty or black eyes are bad, if by passing your hand 
before the eyes in a manner to drow a little wind on the eye ball, 
and if the horse < oes not shut up the eye lids, his eyes are in a bad 
condition. If you take him cut a dark stable in a sudden light and 
he makes then quick motions with his eye leaders holding his head 
up, it is then certain that the eyes are bad. When the pupil is 
much dilated and looks pale or if the circumference of it is covered 
with a thin skin, the eyes are not good, and if a horse raise high 
up his legs in walking and if he is directed against any object and 
hurts his head against it, it shows that he is completly bljnd. 

Moon e y e s.— Sometimes it happens that the eyes of a horse 
chang their color every month and particularly when the moon is 
full. The eyes in that time are mudy, and a watery matter runs 
out of them which deteriors the surrounding skin. When this di- 
sease begins, ihe cy es swell, the eye lids are shut u;> and some- 
times the eye ball is completly inflammed. Very often only one 
eye is affected, but somtimes both', and the vessels over the temple 
are extremely swelled. The cure consist to wash the eyes 3 or 4 
times a day with cold water, to bleed the horse once a week for a 
month, and to feed him lightly. When this disease is neglected, the 
horse is apt to get the cataract and consequently to become perfectly 
blind, and while the disease consist principally in a relaxaton of 
the veins and arteries of the eyes, it is best to wash them every 
night with luke warm claret w ne and when the eyes are getting 
open again and a little whitish skin should have covered the corner, 
then blow a little fine pulverised loaf sugar into them. Very often 
they are affected by the sticking of a heterog-ene matter or by an 



Fariery 123 

insect which causes an immediate inflamation and becomes very 
often dangerous in this case, wash the eyes frequently with a soft 
sponge soaked in cold water, and when they are covered with a 
white skin, blow a little fine pulverised loaf sugar into them, and if 
the inflamation derives from other causes, then bleed the horse 
2 1-2 inches under the eyes and put a small piece of butter of the 
size of an egg into the ears. 

Hook s.— This disease resides in the inner eye glands 1 the 
swelling gets in a short time very large and much inflammed. The 
cure may be e'fected py making a-b eeding in the mouth, to purge 
the an rnal with 1 pound of castor oil and to wash the legs with 
warm vinegar, but very often the operation of the affected part 
becomes necessary, this should be done with a convex and fiat 
scisior by cuting the gland or even to extract it. 

Blind stagger s,— This eomplaint is occasioned by o er 
beating and sudden drinking of cold water. In this case the animal 
should bo bled on the plait veine of the tail, taking half a gal'on 
of bio t1, then be purged with 1 pound of castor oil and the hea 1 
be washed twice ;t day with warm vinegar. 

To discover a knuckle r.— This fault may be seen 
by the scars on the knees. 

To discover a stumble r. — Ride the horse for a 
while loo ely and leisurely on a rough road, an ! you will soon 
find it out. 

Wood bite r.— This habit brings the horse gradually so 
much down, that he will soon be of no account. This disease has 
sometimes been cu ed by rub ing the manger daily wit) fresh 
mutton fat mixed with a few drops of ossance of mint. 

Conformation o f a good riding h o r s e. — A 
well looking young horse should have a srmll bony head, the ears 
long, thin, well separated and strait: th^ eyes large, full, lively, 
bright and of a dark brownish color: the nostrils wide and red: the 
lips small and thin roundish shaped: the profile somewhat convex 
and strait: the back short and nearly -even with the hind legs, 
and these with the sides: the neck shou d be well circled near the 
head and heavy maned: the shoulders thin, high and inclining back- 
wards: the fore legs should be well proportioned, strong boned and 
the knees strait: the hind legs well furnished with muscles round 
the upper articulation, they shall stand strait and be flexible in the 
knees; the toes should be black, smooth, round, neither too strait 
nor too inclining and hollow. If th3 toes are sp >ngy and filled in 
the inside it denotes that they are not in good health, the hair shold 
be thick around and hanging down npon them. 

Saddle hors e.— Should be thin shoulderd and have a flat 
chest and the knees should stand even to it. 



124 



Farikhy 



Collar hors e.— This sho ild have thick, shoulders, the 
broad cbest fleshy and projecting over his knees. 

Use ful recommendation for a traveller. 
—Before any person starts for a journey, a strict examination should 
be mad*, that is to see if the shoes of his horse ar •; fast and well 
set on; if the bridle, curbe, sadle and girths are fitted rightly; and 
when ready to start, to teach the animal his mind by words and 
not by the whip; he should not hold his he *d toa tight as it will dea- 
den the sensibility of the mouth of the horse and give him bad ha- 
bits; he should also set still and motionless on the animal and be 
careful not to overheat him during the day and pay all proper 
attention for the feeding cleanliness and bedingfor the night 

To prevent contagio n. — Seprate from all the others 
and put a small piece of assafoetida in its neigbourhood, and when 
the horse is not too far gone, dissolve^ spooful of assafoetida in 
warm water and add even as mnch pulver sed sulphur drenching 
the animal every other day with it and give him as much sassafras 
tea to drink as he may choose, then make a large bleeding twice a 
week and feed him with bran & green grass, and if there are 'some 
abcesses, they should be washed twice every day with a solution of 
blue vitriol in water and to be rubed all round the abcesses with the 
unguentum mecurii. Should the horse mend after 2 or 3 weeks 
the bleeding should be done only once a week and in a smaller 
quantity and the animal may then be fed with oats and hay, while 
a little exercise should be allowed to him. 

To fatten a horse. — A-t first keep him clean, bleed him 
every week on the plan veine of the neck, taking about I quart of 
blood and feed him with ground corn and cut hay; then give him 
every 4 days 1 quart of wheat bran mixed with 1 pint of boiled 
flax and sun flower seed, adding a half spo snful of pu verised salt- 
peter and a large spoonfull of pulverised sulphur, but after the horse 
has eaten it, be careful not to allow him any cold water for 6 hours # 

The hay should be moisted with sassafras tea, in order to excite 
appetite and when water is given a handful of salt should be mixed 
with it. 

Bone spavi n— This disease consists in a spongeous excres- 
sence of the bones which forms the knees of the hind legs; it deri- 
ves from extreme fatigue and the extravaton of the blood in the 
inside the bones, which at last causes obstruction and turgecency 
in the part; this complaint can seldom be cured if it is to lar advan- 
ced. Commonly it begins only on one or the other or all the three 
bones which joints and form the knee, & ends by forming all three 
as forming only one mass; but sometimes it is not pronounced 
enough to decide the character of the disease. The best way to 
d scover it is to ride the horse about half an hour, then to bath hi m 



Faktery 125 

in cold water to the belly, then to let him rest for half an hour and 
make him walk; should he seem to be somewhat lame, it is then 
sure that the legs are more or less affected with the bone spavin. 

Remedy for the bone spavi n. — This requires at 
first the burning of the affected part, then to blister it. The blister 
should be composed of half a pound of white rosine a quarter of a 
pound of wax melted together, extended about 1 line thick over a 
back skin and a spoonful of pulverised cantharides sp ead over it. 

Blood spavi n. — This consist in the exsutation of the sy- 
novia or the visquous matter which surrounds the articulation, the 
secretion of this matter being gradually formed, transvases in the 
neighbouring blood vesse s, fills and dilates them in s>ch a degree 
that the swelling becomes visible externally, and very often an ex- 
travation of blood, deriving from extreme fatigue, may be found 
around the arliculation. 

Remedy for the blood spavin. — when a horse 
seems to be lame, without to show any special cause, it may be 
considered as a beginning of either the blood or the bone spavin. 
First, wash the legs twice a day with alcohol, should this after a 
not produce any good effect, then shave or cut the hair around 
the knees and apply a blister; after the effect of the blister, wash 
and clean the wound with boiled flax seed water, then apply an 
other blister comp sed of melted wax and olive oil: should the ani- 
mal remain lame, it becomes then necessary to blister once more. 

But if it is evident that an extravation of blood exists, then a 
small incision should be made in order to let the blood offand then 
wraped up with a cloth soaked in whi key and to re.eit it every 
day for a week. 

S t r : n g h a 1 1. — This complaint consist in a muscular contrac- 
tion of one or both upper hind legs which draws them near the belly. 
The cause of it derives generally from over strengthening or from 
extreme beating of these muscles. The best remedy is to rub it 
hard witn strong warm vinegar, but this disease is seldom cured. 

Narrow heel s. — These consist in an over growing of the 
hoofs round the shoes. The remedy is to take the shoes oft, to cut 
away all the unnecassary parts, and to put the horse in a grass lot. 
If this is neglected, the horse becomes lame and unfit to work. 

Ringbon e.— This com.laint consist in the hardening and 
swelling of the bones of the lower articulation; it is sometimes 
cured when not too much advanced, by blistering; but seldom a 
complete cure can be expected. 

Sprains or swelling s. — This de ives generally from 
hard working. The cure consist to wash the feet twice a day with 

*11 



12G Fa K££Ktr 

warm soap water, then to rub them with a mixture of half whis- 
key and water in which half ounce of camphor has been dissolved. 

Scratche s---This disease comes from want of cleanness and 
appears between the hoof and foot lock of the hind legs, in this case, 
the hair is falling off and the soar looks red and turns in ulcers. 

The horse should be kept in a dry stable and from high feeding, 
and live altogether on hay and grass; he should also be bled on 
the neck veine, then purged for a wee!< e ery other day with one 
pound of epsom salt or castor oil; his drink should be mixed with 
sassafras tea and the sores be washed twice a day with lye and co- 
vered with a blister composed of tar, wax and pulve ised chalk. 

M a n ge. — This is a disease cf the skin and particularly around 
the head and tail, it is very catching: the affected parts gets rough, 
rinkly and the hair falling out. The cure consist to bleed twice 
a week, to purge with a pint of castor oil and to give to the horse 
every day 1 spoonful of sulphur mixed with 2 spoonfulls of hogs 
lard, and above all to keep the animal extremely clean. 

Broken win d. — This disease is easily discoverd by the 
hard and noisy breathing and flatulence of the sides when the 
animal has been exposed to some exercise. The disease consist in 
an extraordinary size of the lungs and the heart, which hinders the 
free extension in the thorachical cavity: it derives from over streng- 
thening or from sudden changes of warm and cold; in this ccse the 
horse should be bled twice a week, to be fed with old corn and hay 
and to let him have as many carrots as he may eat, ailow him for 
his drink plenty of boiled bran water, and also a little exercise. 

Chest founde r.— This disease is a chronical inflammation 
of the lungs, which in some cases increases its size a third part of its 
natural volume: it derives from green and musty food or from 
drinking a large quantity of cold water, and often from having 
been driven too hard immediatly after the meal. A horse which is 
affected with this disease holds his feet widely separated aud can 
not keep them a long while close together as this situation diminish 
somewhat the space of the thorachical cavity and presses the lungs 
which causes a heissing breath. Frequent und large bleeding 
should be practised in this case, but seldom a perfect cure can be 
expected. 

Lamp s. — Young horses are most subject to this disease, it 
consist in a swelling of the gum of the upper jaw and hinders 
often the mast cation; it is then necessary to burn the gum with a 
hot iron immediately above the roots of the teeth, and then to fed 
the horse for several days with wheat bran. 



Fahskjiv 127 

Founde r.— This evil derives from hard riding or bathing a 
horse when warm, or from allowing him cold water, or too much 
green provender and new corn, or from hunger, or over feeding af- 
ter a hard journey: the legs of a foundert horse are stiff, febrish and 
drown somewhat for wards, the ears are hot, the belley contracted in 
the flanks, the appetit mostly lost and a continual desire to drink. 
The cure consist, to practice a large bleeding on the plate veine of 
the neck, to clean, wash and rub the legs with warm whiskey, to 
drench the horse with 12 ounces of epsom salts dissolved in a quart 
of water and to give him plenty of sassafras tea mixed wiih a little 
salt and to fed him if possible, with green grass or wheat bran. 

C h o 1 i c— Some horses are more subject to this disorder than 
others; it derives either from a weak s omach and bowels, or from 
gathered winds or costiveness and often from immeasured food, 
drink or fatigue. The cholicin a horse can easily be discovered, 
the horse refuse to eat, appears uneasy, kicks and scratches with 
his forefeet and tries to beat his belly with his hind legs, lays occa- 
sionaly down, rolls over, raises up again and seems relieved for a 
little while: the ears gets cold, a thick sweet flows from his sides 
and the belly swells considerably. Sometimes the cure may be 
effected in giving the animal I quarter of pound of pulverised chalk 
mixed with a pint of whisky; orto mix 6 beaten eggs with 2 spoon- 
fuls of pulverised peper and 1 pint of whisky and to drench the 
horse with; or mix 1 ounce of ether with a pint of vinegar and pour 
it into the horse rubing in mean whi'e the bell.y But the surest 
method to cure it is to rub the belly with warm blanquets, to give 
every hour an injection mad? of 2 spoonfuls of honey, flax seed oil 
1 spoonful of salt and a fewdrop> of ammoniac mixed with 1 quart 
of luke warm water, after this, make a drench of 1 pint whisky, 
mixed with 1 pint pepermint tea and 12 drops of caraway seed oil, 
then put a tub fu 1 of boiling water under the belly and cover the 
horse with thick blanquets hanging down on each side, and repeat 
the above drench 1 hour afterwards, if the cholic has not ceased and 
give immediatly a pilula composed of 2 drachms pulverised assa- 
foetida and 1 drachm of opium mixed up with sufficient quantity of 
carraway oil, and when the horse is over his pains, purge him with 
I pound of castor oil mixed with 1 pint of boiled oat water. 

Peritonia or inflammation ofthe bowels. 
— This disease is nearly simular in its appearance to the cholic but 
is quite of an other nature and more dangerous by its sad conse- 
quen es; it may be distinguished from the choli? by the rapidity of 
the the pulsations beating HO to 90 times a minute which is dooble 
ihe number o times from the natural state of ahorse, he wi i lay 
down, but seldom will roll, the ears and feet are cold and the pains 



128 Fa'-jaery 

seems to be eontinual. The pulse may be fek on the artery which 
runs over the temple which may be found 1| inch behind the 
external angles of the eyes. The cure consist to bleed largely 
on the neck veine, to give an injection every hour composed of a 
tumbler-full of flax seed oil, a half handful of salt and warm water; 
then take 1 quart of boiled oat water and dissolve 4 ounces of epsom 
salt and 2 drachms of camphor in it, mix it well and pour it into the 
horse; this should be d ne every time after the injection and till 
the horse has discharged. 

B o t 3.— The origin of these worms is caused by a fly which 
deposits his eggs on the hair of the horse and causes there a kind of 
irritation which excites the animal to bite on it and often swallows 
some of them, when in the stomach they grow to worms which 
feed at first in the mucus membrane which covers the inside of 
the Stomach and at last hang on the substantive and fibrous part of 
this organ. These worms are nearly 1 inch long when full grown 
their body is thick and of a red brownish color, they are furnished 
by one end with hooks which they slick in the stomach, besides 
they have a large number of small and short feet which they use to 
glimmer all theirlength on the stomach. When a horse is affected 
with the bots, he looks often down aud backwards, beats with his 
tail between the hind legs, raises the upper lip and is feverish. In 
order to relieve the horse immediatly, give him 1 qnart of mik 
sweetened with sugar or honey an hour afterwards, force a few 
small pieces of fresh lean veal or chicken guts in the stomach: the 
worms will immediately leave their hold, feed on the milk & gather 
round the meat or guts on which they will stick as a better meal as 
their former, and half an hour after the meat is introduced; prepare 
a potion composed of 1 quart, of a decocton < f tobacco leaves in 
which 1 ounce of saltpeter and alum has to be dissolved and then 
poured, when cool, into the horse. This mixture when in contact 
with the worms, acts as a violent astringent and kills them imme- 
diatly. A few hours afterwards the horse should be purged with 
I pound of epsom salt dissolved in soap water in order to carry o.T 
the dead interlopers. 

Srangles. This disease consist in inflammation of tho throat 
glands and becomes sometimes so painfui that the horse can hardly 
swallow, the general cause consist in a sudden change from warm 
to cold or co:d to warm, or the changes of teeth in young horses, 
the eyes and nose are runing with a watery matter and The horse 
refuses toeatand desires continually to drink, which, ofien he can 
not do. The cure consit to make a large bleeding every other day 
in the mouth, and to give him warm wheat bran water with a little 
saltpeter for his drink and to feed him with grass; should the swel- 



Fariery j 99 

ling show outside, then apply a warm poultice, and when the mat- 
ters are gathered lance the abcessea and purge the animal with cas- 
tor oil or 1 pound of epsom salt. 

wind Here y.— This is a collection of wind between the skin 
and flesh: in this case the body should be rubed with a round piece 
of wood pole under the belly; then to- physic the animal with I lb. 
of castor oil, to make a b ceding on the plait veine of the tail and 
to give frequent injections. 

watery fierc y.— Over heating and drinking suddenly cold 
water: shows allways by dullness, stupidity and watery noise in 
the belly; the cure consist to give to the animal strong and 
warm sassafras tea mixed with bran water aud 1 spoonful of ep- 
som salt, and pour every night 1 bott'e of claret wine in the animal. 

Splint or windgal 1— This is a disease o f the fore legs 
on the side or below the tuberosity of one or both legs or fetlock 
joints, consists of a matter which in squeezing the part, fluctuates 
like it was filled with wind, but is nothing else but a relaxation of 
the tissue c j l!ulaire between the skin and the bone, the feet are 
th'ck and seem to be unnatural formed it causes in many cases lame- 
ness, and particularly if it extends the tendons. The cure consists to 
wash and rub it frequently with warm vinegar, should this not 
prove effectual, the blistering becomes necessary. 

Spat h — This is an affection of the hind legs, below and on 
the sides of the knees, it consist in a thick swellig of the part and 
renders the animal of no value, bnt blisters and fomentations of al- 
cohol may be applied in this case. 

Foot eve 1. — This differs from the scratches as it makes its 
appearauce on the fore part aud on the edge of the hoof and is gene- 
rally produced by want of cleaness. First give the animal a purge 
of 1 pound of castor oil, then wash the feet 3 times a day with a 
solution of blue vitriol and water, should this application remain 
without effect, then burn the sores with a hot iron and cover them 
with a plaster made of melted wax and hogs lard and change it daily. 

S p 1 in t.~Thisis an excrescence growing on the sides of the 
skank bone: the cure consist to wash it with soap water, then shave 
the part and apply a strong blister and let it on for 2 days, then 
mix a drachm of origanum and vitriol oils and rub it with this mix- 
ture, and repeat the blistering 2 or 3 times every other day. 

Strain s.-—This derives from over strengthening and consists 
in the laceration of some musculous or tendyneous fibres which 
causes the animal to be lame and unable to work. The bestreme- 



130 Farikry 

is to soak a woolen cloth in a solution of camphor and whi skey and 
wrap the affected part up with it once every day. 

Wound s. -There are several kinds of wounds, as cut wounds 
ulcers, and saddle harness soars. To operate a cure of all of them* 
is to keep them clean by washing them twice a day with soap wa- 
ter: the cut wounds must be put close together either by bandage 
or an aglutinative plaster: the ulcers must be washed either with 
a solution of alum • r sugar lead water, and in cases of wild flesh be 
burned gradually with a hot iron;and the saddle and harness soars 
must be washed with salt water and covered with a thin slice of 
bacon, and in any one of these cases of wounds, it is well to anoint 
them with fish oil as it will keep the flies off. 

Saddle or harness wounds may also be cured in a short time by 
a mixture of vinegar, whiskey and butter and applied to the >ore. 

Bruises or contusion s. — This i- an inflamation in 
the muscular, tendenous and cellular parts and derives from exter- 
nal squeezing of one or the other kind. Often it may be resolved, 
but mostly it terminates by suppuration; in ordei' o resolve it, soak 
a piece of cloth in warm vinegar mixe! with camphor spirits, and 
apply it to the sore, keeping it wet for 2 or 3 days. Should this be 
without effect and the bruise raise up, then apply a poultice made 
of boiled brea I in milk and continue in this manner 1 11 the matter 
is gathered, when it has to be lanced, washed and seringed with a 
sol tion of sugar lead and to wash the wound dai y with the same 
until it is completely cured, and keep the horse all the time on a 
light feeding. 

Fare v.— Great c ire should be taken as soon as this disease is 
discovered as it is contageous and has often caused great damages to 
farmers. The disease affects one or the other part of the horse, but 
mostly the head and the neck; it consist of many little swellings 
which ends in pustules and abcesses, the veines around are thickly 
swelled and hard; a greasy and bloody matter is discharged from 
these swellings and is often absorbed and distributed through the 
whole body: in this case a greenish mucus matter runs out of the 
nostrils and the animal will soon die. This dreadful complaint 
has sometimes been cured by gMnga drench morning and evening 
of sassafras tea mixed with 2 spoonfuls of sulphur, keeping the horse 
altogether on boiled barley and a little Ire h grass. 

P o 1 e e v i 1-This disease consist in a swelling of the hind par t 
of the head between the tndons and ligaments of the head bone 
immediatly above and on the sides of the first vertebra. As soon 
as it is discoverd it should be rubed 3 or 4 tim s a day with warm 
vinegar mixed with brandy, but should a heavy fever exist, biee. 



Fakiehy 1 3 1 

ding is ihen required on the plate veine of the neck, and if by these 
means the swelling is not diminished, poultice of boiled bread mix- 
ed with turpentine oil should be applied twice a day till it is ripe, 
and then lanced, all the bloody and oily matter should be pressed 
out and the hollow be inje ted with thinned honey and wine, then 
to be washed daily with laret wine, but this disease is seldom 
cured. 

G I a n d e is. — This l- known by ; continued running of a vis* 
quoits or bloody matter out oi il e :■: *m- • &d olten by liie swelling of it. 
The first indicaih n to cure imal in ;j warm stable to 

keep his nostrils clean from all matter and o rub the inside of the nose 
with melted t illow or unsalted butter twice a day, and to be washed 
with warm marsh mellow root water or (hx seed writer. 

Colt d i 5. t e m p e r. — This disorder mescnts the same symp 
toms as the glanders and needs the same treatment, l.ut if the jaws are 
highly swei'ed and seems to gather matter, it becomes necessary to ap- 
ply poultice uf boiled flax seed, /and when ripe, to hnice it. 

B i it li ea d. — 'i his affects generally young horses-. The disease 
resides on ihe under jaw hones and vcr\ olten makes its first appea- 
rance on the upper pari of the nose and causes in many occasions that 
the jaws grow together and pre 1 from eating, in this 

case these is seldom a ctuc t< mC it is recommanded to rub 

affected parts even day will warn spike or, and to continue in (his 
manner for 1 month. The cutting in the spongeous and cartilagenous 
pait where the disease exist; , . often tiied, but without any bene_ 

ficial result. 

Yellow water —'I his disease derives from over heating and 
drinking too much cold water; the blood becomes yellowish and watery, 
the anivnal gels stupid and the hair of the mane and tail falls out. To 
effect a cure, take 1 handful! of wild cherry roots and even as much 
sassafras 4nd dog wood, boil it with half a gallon of water until it is 
reduced to a quart, then pour morning and evening* 1 pint of it into the 
horse and continue in this manner for a week, then bleed him under 
the tail twice a week and feed him with b'an mixing one spoonful of 
saltpeter with it, a little green grass should als o Le allowed. 

Yellow | a u' n d i c e — This disorder is generally caused by 
overheating, the animal turns yellow and particularly around the mouth 
in the same while he is inactive and stupid. The cure consists to bleed 
him every other day on ihe plate veine of the neck, but the bleeding 
should be moderate, then to drench him with 1 pint of wild cherry tree 
baik tea twice a day and for a wetk and to purge him with cattor oi 



132 Farieky 

Knot o r s w e I l I in g fiercy . — This derives from overhea- 
ting and consist in a swelling on the back and belly, the skin is tight& 
thick; the best method to cure it, is to warm some vinegar with a few 
spoonfullsofoil &to rub it iu, then to give him plenty of sassafras tea. 

Lock jaw . — 

This complaint is a spasmodic contraction of the neck muscles and 
hinders the horse to open his mouth, it is generally deadly, but may 
in some cases be helped by bleeding on the neck and rubing hard the 
muscles, making injections of 12 ounce of dissolved assa-fbelida and 
even as much camphor in 1 quart of water and if possible to drench 
the animal with a spoonful! of spirit of ammonia mixed with a pint of 
water, or the muscles may also be rubbed al 1 over with warm butter 
mixed with a little tincture of opium and put also a little of it in the 
inside of the ears, then bleed him on each side of the jaws and lub tt 
again. 

Belly a c h e, — This complaint derives from eating too much 
after having been warm; the remedy consist to drench the animal with 
a tumble r-ful of tar mixed with even as much warm wisky, but when 
the horse gets the chill it should be purged with epsom salt and dren- 
ched afterwards with a decoction of wild cherry root, and whiskey. 

Head p leu res y. — This disease consist in an incarnation of 
the head, and derives from severe exercise cold and having been 
exposed to heavy rain. The animal refuse to eat, seems, dull and stu- 
pide the eyes are red and fiery; the first indication to cure the horse is 
to bled 2 inches below the eyes and the next day bleed him under the 
t ail, then to purge him with a lb- of castor oil and in case it should not 
work 5 or 6 hours afterwards, give then another dose of the oil, but be 
careful not to allow between the time any cold water. 

Grave 1 This disease is caused by the formation of a stone in 

the bladder which prevents the discharge of the urine and is accom- 
panied with extreme pains; the animal appears dull, depressed and 
suffering, trying occasionally to discharge the water but without effect 
and the disease becomes very dangerous and commonly fatal. The 
only means to relieve the animal is to boil 1 pint of water melon and 
flax seed and a handfull of parsley root with half gallon of water and 
reduce it io 1 quart, then strain it through a cloth and add half an oz. of 
saltpeter then drench the animal with it and grease his penis all over 
with warm flax seed oil and hold a pail full of hot water under it in 
order to steam if, and repeat the above described drench every 2 hours 
until the horse has made water. 



Farriery 133 

Strangles. — This disease consist in a enlargement of the 
-glands between the jaws and an inflamation of the muscles of the ton- 
gue. The horse coughs, the nose runs, the eyes are watery and the 
animal is depressed and dull; it derives from sudden changes from cold 
to warm and extreme fatigue. The cure consist to make a bleeding on 
one of the fore legs and in the same lime on one of the hind legs but 
on the opposite side to let out about 1 quart of blood and to repeat the 
bleeding the next day on the other legs; to feed the horse with wheal 
bran, to give him plenty of sassafras tea, and to put a piece of assa- 
foetida under his manger. 

D i a b e t e s. — This complaint consist in an involuntary and al- 
most continual evacuation of the urine, which is accompanied with ema- 
ciation, weakness and loss of appetite; the hair gets rough and the 
animal becomes extremely abated. The cure consist to make a strong 
decoction of red oak wood and parsley root, and to strain the liquid 
through a cloth, then dissolve 2 drachms of assafoetida in it and drench 
the animal with a quart of it every day, or give him a drench composed 
ofl bottle of claret wine mixed with half ounce of pulverised ginger 
root and 1 drachm of opium, and repeat it 3 limes a week. 

S t a g ge rs. — This complaint derives from grazing, by which the 
animal is apt to swallow some spider weaving and which acts as a 
poison in the stomach, affecting at last the nervous system and in par- 
ticular the brain, which gets inflamed. It may be known by the eyes 
which looks red, closed and filled with water, the ears are warm and the 
animal seems to be dull and abated, he holds his head down and rest it 
on any object which is in the neigborhood and somtimes falls down; all 
these symytoms are accompanied with a continual heavy burning 
fevei\ The cure consist to bleed him every other day on the neck 
make injections with soap water mixed with a little salt and to drench 
him every morning with a quart of strong sassafras tea in which half 
oz. of assafoetida should be dissolved; his provender should be noth- 
ing else but scalded wheat bran mixed with a spoonful of saltpeter; 
his drink should be luke warm oat water, & after a continuace of this 
treatment for a week the animal should be purged with 12 ounces of 
epsom salt — if the injection does not sufficiently operate. 

S u r fei t. — This disease derives from sudden changes of colt and 
warm or from spoiled food ( it is nearly similar to the mang except that 
it appears in the beginning with many little hard swellings under the 
skin which causes a continuel irritation in the part. The treatment 
is similar to that of the mange, exept that it should be washed with a 
solution of 1 ounce of blue vitriol, before it isointed with the sulphur 

Sore t o n g u e. — Wash it with warm vinegar and a little alum* 

Lose of appeti t.— This derives from fatigue, change 
of spoiled and musty provender; the cure consist to bleed ai fiirst tf>e 
iiorse on the neck or on the plate veine of the tail, to purge him 
G— 12 / 



134 Farriery 

with 12 ounces of epsom salt and to give him a drench of sassafras tea 
in which half ounce of assafoetida has been dissolved, and the cure will 
soon be effected if there exist no complication cf any other disease. 

Diarhoe a. — Mix half pint of roasted flour with 1 quart of water 
and half ounce pulverised ginger, and give it as a drench. 

S t a g g e rs. — This disease consist in the inflammation and con- 
gestion of the brain; the eyes are red, the nose and mouth yellowish, 
accompagnied with loose of appetit, semnolence and sometimes mad- 
ness. The cure consist to bleed »he animal every other day in the 
mouth, to make injectios with sweet oil mixed with flax seed water and 
to purge him afterwards with 1 pound castor oil. 

Mouth e p i d e m i e. — The throat is swelled, the glands of the 
mouth are swelled and a bloody and stinking matter runs out the nose. 
The cure consist to give daily a drench of 1 quart of beer mixed with 
half oz. ammonia spirit and to make fumigatons in the stable with dried 
penny royal herb or acid muriatic, 

E p i 1 e p s y. — Before the access, the animal raises the ears, sud- 
denly stops, shakes his head and the eye lids are trembling; sometimes 
he falis down in a convulsive state, then gets up again and is covered 
with a light sweeting over tha shoulders. — The cure consists to 
bleed the horse once a week for a month and to feed him lightly. 

To color a horse b I a c k. — Take 5 ozs. of pulverised 
litharge and unslaked lime, put it in a pan, and add 1 pint of lye, half 
oz. of potash and 4 grains of silver salpeter; boil it for 10 minutes, 
and when cold, put a little of* it on a sponge and put it on the spots you 
wish to be black: this paint will stand 2 or 3 weeks. 



Diseases most common to cattle & sheep 

Catle and sheep, are subject to the same diseases as the horse and 
need consequently the same traitement, with that only difference, that 
sheep requires only the third part of the doses prescribed as for the 
horse, and that some particular diseases are propre to catle and sheep 
and which we are going to describe. 

Bloody m u r r ain — This disease is originally caused by an 
inflammation of the liver and over flowing of the gall mixed with a 
bloodv matter which extends all over the digestive canal and very 
often flowes outwards. It has been observed that catle which pastures 
in wild woods are generally more subject to this disease than those 
which are feed in stables; the Lest and most simple method to prevent 
and cure it, is to mix some salt with wood ashes and to give a handfuSI 
of it every day to the animal- 

D i a r h e a—- This consist in a frequent diseharge of a greenish 
liquid matter: the most simple way to cure it, is to mix daily 1 pint 



Farriery 135 

of well roasted flour &1 spoonful of ginger powder [but without 
any grease],with the slop and continue in this manner until it has 
stopped . 

Costiveness —Prepare a light oat bran and mix 6 oz> of 
epsom salt with it 

Hollow h o r n.— This evil derives from the formation of worms 
in the inside and near the roots of the horn where they eat up all the 
succulent matters which it contains: in this case, the animal shakes 
continually the head and the ears. The cure consists to bore a hole 
with a small gimblet on the under and uper parts of the horn and ihen 
to fill it with salted warm vinegar- 

Remedy f o r lice- Make a strong decoction of tobacco leaves 
and pulverised pepper, then rub it in 3 or 4 times. 

The numerous diseasees which afflict sheep are mostly like those 
which we have described in regard to the horse; however, there are 
some varieties of complaints particular to sheep: as the putride fever, 
trembling, by dropsy, scab, foot rot, and frontal worm. 

Putride feve r. — This becomes endemic, begins by a cough, 
abatement, somnolence, accompanied with an exsudation of a vis- 
quous matter out of the nose* The cure consist to change the food and 
to give to the animal nothing else but boiled barley, and then to purge 
him 2 days afterwards with 6 ozs. of epsom salt dissolved in water* 

Trembling, or grass evil' This is an inflamation of 
the stomach, deriving from ealing some poisonous herbs, the animal 
trimbles and discharges a blackish matter. Give 5 ozs; of castor oil 
every 2 days and fed it with boiled oats. 

Hydropic rot — This may be known by the soflenss and the 
loss of flesh, the lips and tongue becomes blackish, the breath slinking 
and the urine very colored- The cure consist to give to the animal 5 
ozs- of ep^orn salt and to drench him with an infusion of juniperberries 
and to keep him dry and to change his food- 

S c a b-— This is an erupton of the e&in and is catching: first, rub 
the affected places every day with a little quicksilver ointement and 
keep the animal as clean as possible- 

Foot r o t- — This evil resid between the hoof of the feet, hinders 
the animal to walk; generally it derives from standing or pasturing on 
a wed ground- The best method to cure it is to wash the feet with lye 
and then to wrape them up with a solution of alum and to repeat it 
for several days. 

Frontal w o r m-— When sheep run together holding their heads 
down in the warm season, it is a sign that they are affected with the 
frontal worm and which is occasioned by a fly which deposits his eggs 
into the nostrils and form at last worms in the spongeous parts of ihe 
nose. In this case, dissolve a little piece of assafoetida in a strong de- 
coction of tobacco and inject the nostrils with the liquid, the animal 
becomes for a little while stupid but will soon be cured, 

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